COOKING WITH LEFTOVERS
MAKING THE MOST OUT OF WHAT YOU HAVE by Toni Hoyos/The New York Extra/TheNYExtra.com
Now’s the time to try and utilize what we have and not be wasteful. People are not working, money is tight, stores are not fully stocked and who the heck wants to keep making trips to the supermarket. So I looked into my fridge to see what was hiding in there. Found some leftover asparagus, half of a large cooked sweet potato and a couple tablespoons of roasted red pepper. Hence the idea of an omelette was born!
I diced up a small red onion, sauteed it in a pan for a few minutes with some ghee. Then diced and added in the leftovers, asparagus, sweet potato and roasted red peppers. Let cook for 2 minutes then sprinkle with Trader Joe’s taco seasoning, stir and add 4 organic/pasture raised eggs. Cook over med/low flame for a few minutes then flip over with a spatula. Cook for 1 additional minute. Plate it. I found some green and Kalamata olives in the fridge along with some scallions. So I diced them up and scattered on top of omelette. It was pot luck and really yummy. I was quite pleased with the outcome!