Saturday, May 21, 2011

Kitchen Sink Omelet

As you well know, I'm not the biggest fan of leftovers.  So, imagine my surprise on this casual Saturday morning when I opened the fridge to find enough ingredients to make myself one heck of a breakfast.  No trips to the store.  No spending money.  No need to change clothes.

Ah, leftovers aren't so bad after-all.

Honestly, making the most with what you have is often what forces us to become creative.  Whether in the business world, with personal finance, or in my case - in the kitchen.

Here's the play-by-play.

Surveying the fridge, I came across some red onion, a few cherry tomatoes, eggs, and - bummer.

No cheese.

Just as I was about to pick up my wallet and head to the store, I was reminded of the smidgen of spinach-artichoke dip I'd saved from a few nights earlier.  Most likely saving it for a guilty snack after a night out at the bars.

Sorta weird - I've never thought of using a 'dip' as a cheese filler.  Fortunately, it worked.  In fact, it was incredible.  P.S. Publix makes a pretty killer prepared spinach-artichoke dip for those needing a shortcut.

Anyways, I call this the kitchen sink omelet because it literally cleaned out my fridge.  (I always shop for fresh ingredients)

Nothing went to waste, and in some small way, that makes me feel good on this beautiful Saturday morning.

Kitchen Sink Omelet
2 Tablespoons Red Onion, finely diced
4 Cherry Tomatoes, finely diced
Extra Virgin Olive Oil
3 Eggs Beaten
2 Tablespoons Spin-Art Dip, warmed

In a non-stick skillet over medium-high heat, saute onions and tomatoes in oil until tender, about 3 - 4 minutes.  Next, pour in eggs.  Allow eggs to set, lifting the cooked portions from the bottom of the pan to allow the runny eggs to reach the hot surface - do not scramble.  When no more runny portion remains, add the warmed spin-art dip to one side of the cooked eggs.  Fold the clean edge on top, remove from pan, and serve.  Enjoy!

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