Any day I can make an omelet for breakfast is a good day. Any day I can recycle last night’s salad into a omelet is even better!
This only works if you don’t put dressing on your main salad, dressed salad gets icky too fast to reuse in the morning. The greens really need to be spinach, kale, collard- any green bit of goodness that is good cooked.
My salad leftovers were whole baby spinach leaves, chopped broccoli, slivered almonds, hemp and flax seeds. Tons of vitamins, minerals and protein for a busy day ahead.
I threw all that into a pan with a bit of olive oil on medium heat and got it all nice and wilty (i’m sure that is not a cooking term)
In the meantime, take two eggs, scramble with salt and pepper in a bowl with a whisk.
I use one yolk, two whites, you should use however much you need for your family, or for the amount of leftover salad you want to use.
Pour in the egg mixture once your salad is “wilty”. Scrape your omelet into the center until it starts creating a solid mass – cook it up on both sides, toss on a bit of shredded Parmesan or Romano cheese if you wish, then fold up and let melt for a minute or so. flip it once more for good measure, and voila!
It always makes me happy to make the most of my food, waste not, want not!
What could you throw in to your omelet this morning?