Your Simple Start, Leftover-Loving Omelette
Keeping Breakfast Simple (and using up those bits and bobs!) This omelette is your go-to for a quick, delicious, and super versatile brekkie. Got some leftover cooked veggies from last night's dinner or too many veggies in the bottom of your fridge? Chuck 'em in! A bit of cooked chicken or ham hanging out in the fridge? Perfect! Let's get started.
What You'll Need (Use what you've got!)
3 eggs (the base!)
Sliced mushrooms
Sliced green onion (for a fresh bite)
Diced red shallot
Cooked chicken or ham (or any leftover protein, chopped up)
Shredded cheese (melty and delicious)
Leftover cooked veggies, chopped (think roasted capsicum, broccoli, zucchini, spinach – get creative!)
A splash of milk or water (about 3 tablespoons, for fluffiness)
A pinch of salt and pepper
Optional serving: Slices of toasted sourdough bread
Let's Get Cooking (Simple but Tasty):
Sizzle the Savoury Bits: Get a pan over medium heat with a little oil or butter. Toss in your diced red shallot and cook until it's softened and smells good. If you're using chicken or ham, add that in and cook for a minute or two. Then, throw in your sliced mushrooms and any of those leftover cooked veggies. Cook everything until it's heated through and the mushrooms are tender.
Whisk Up the Eggs: Crack your eggs into a bowl. Add that splash of milk or water and whisk it all together with a pinch of salt and pepper until it's nice and smooth.
Pour and Set: Pour your egg mixture into the pan, making sure it covers all the tasty bits. Turn the heat down to low. Tilt the pan gently so the egg spreads evenly.
Cheese It Up: Sprinkle that shredded cheese in little blobs over the top, followed by your sliced green onion (and any other fresh herbs if you're feeling fancy).
Cook Gently: If you have a lid for your pan, pop it on – this helps the top cook without getting tough. Cook for a few minutes until the edges of the omelette are set but the top is still a little jiggly. If you don't have a lid, just let it cook for about 3 minutes.
The Big Fold (or Flip!): Now, carefully fold your omelette in half, or if you're feeling confident, try to flip it! Cook for another minute or so until the egg is cooked through and the cheese is melty.
Slide that beauty onto a plate and enjoy your delicious, adaptable morning omelette! Serve it up on a couple of slices of toasted sourdough for an extra bit of goodness. It's a cracking way to start the day while being kind to your wallet and the planet by using up those leftovers. Enjoy!
