The Leftover Omelet
Happy Friday Everyone! It has been our mission to start eating healthy this week, and as a result, I have been making breakfast each morning before work. This morning, I realized I had some leftover ingredients from the week - buffalo chicken, zucchini, and an assortment of bell peppers. I decided to throw all of these things into an omelet for the husband and I think he was quite happy with it! I also threw in some shredded gouda, because why not?! It's always a good idea to take inventory of your fridge and see what you can throw together so that you aren't wasting food. However, this is something I'd totally make again! Enjoy!
3 large eggs, beaten
salt and pepper, to taste
1 tb shredded gouda
1/4 cup diced bell peppers
1/4 cup diced zucchini
1/2 cup shredded buffalo chicken (leftovers from Buffalo Chicken Stuffed Peppers)
nonstick cooking spray
1 tb olive oil
fresh chives or parsley, for garnish
In a saute pan, heat the olive oil over medium-high heat. Cook the bell peppers and zucchini for approximately 3 minutes or until tender. Add a dash of salt and pepper. Reduce the heat to low, add the buffalo chicken and stir to combine for 1 minute. Set aside.
On high heat, pour the eggs into a separate saute pan sprayed with nonstick cooking spray (or you can reuse the same pan once you've set the vegetables and chicken aside). After 1 minute, reduce the heat to medium-high heat. Add salt and pepper. Add the chicken and vegetable mixture to one half of the egg mixture (does't need to be exact). Add the cheese on top of the chicken and vegetable mixture. Cook for an additional minute or two until the eggs have set around the edges. Take a spatula and fold the eggs in half to form the omelet. Once somewhat firm, flip the omelet onto the other side. Cook an additional 30 seconds or so, and remove from the heat. Top with parsley and serve.