Leftover Omelet

 

I look forward to finding leftovers in my refrigerator. Inspiration always surprises me.  This is a lower calorie lunch meal with freshly steamed kale and half of a leftover roasted russet potato.   Living in LA, I often camped in the wilderness. slowly roasting vegetables wrapped in foil nestled under logs burning in a campfire ring.  The next day, those leftover veggies would be a real treat hiking to the mountain top. 

My usual omelet is one whole egg and two egg whites, mixed in a mini food processor with salt, pepper and fresh herbs. I steam the kale in the microwave for a few minutes, and before the kale was done, added the leftover roasted potato slices to reheat.

Cooked the egg mixture in a nonstick pan, with a spray of oil. When it was nearly cooked through, added the cut up potato slices and kale along with ¼ C of whole milk ricotta cheese.  While the eggs were still soft, folded the omelet in half. The potato pieces did give the small omelet substance. Next time, I’ll add chopped scallions or red onion, parsley or watercress, mushrooms, squash or broccoli bits, always a different combination.