I hate leftovers. But this is one way to disguise them so you don’t even realize they were left-over in the first place. I fished the small amounts of veggies out of a zip lock bag of leftover salad from dinner last night…and I found the cooked bacon in a bag in my meat drawer.
And the rest, my friends, is HISTORY!
BACON and ASPARAGUS OMELET (Plus the Kitchen Sink)
2 eggs
1 slice of cooked bacon
1 green onion, sliced (both white and green)
4 stalks of cooked, roasted asparagus (left over from last night’s dinner.)
1 slice of sweet yellow or red pepper, diced
1 “dab” of diced tomato
1 tsp. cream cheese
1 sprinkle of shredded Parmesan cheese
1 swirl of Extra Virgin Olive Oil in the non-stick omelet pan…
Combine all ingredients EXCEPT the two cheeses and whisk to combine. Pour into the oiled pan and cook until nearly set. Drop cream cheese on top and remove from heat. Let set for a minute and sprinkle Parmesan on top. Then slide onto a small plate and cook for 10-15 seconds in the microwave.
ENJOY!(I did!)
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