~ Menu ~
Trash
Omelette
Bit
of Red
Sparkling
Pear and Ginger Fizz
When I lived in the British Virgin Islands I sometimes used to
have breakfast at De Loose Mongoose which is on the beach just a few watery
yards from our boat.
I don’t know if they still do but they used to serve a Trash Omelette, cunningly making it out of whatever they had leftover from the night before.
I thought of De Loose Mongoose today when I was looked in the fridge and found …
I don’t know if they still do but they used to serve a Trash Omelette, cunningly making it out of whatever they had leftover from the night before.
Omelettes ~ a Perfect Way to Use Up Leftovers
I thought of De Loose Mongoose today when I was looked in the fridge and found …
½
red onion
4
thin slices chorizo
1½
cold cooked new potatoes
a
smallish piece of red pepper
1
broccoli floret
little broken off corner of Davidstow Cheddar
… that all pretty well needed using
up. So this is what I did:
Why not Pin for Later? |
~ Coarsely
chopped the chorizo and fried it in a little oil till crispy then set it aside.
~ Diced
the cold potatoes in the chorizoey oil in the pan till crisp. As there wasn’t enough oil I added some from
my jar of recently roasted garlic.
~ I added the red pepper, coarsely chopped, and the
broccoli broken into tiny florets.
~ When
the veggies were just turning tender I stirred in the cooked onion and the
crisp chorizo.
~ I
whisked together 2 eggs with salt and pepper and a few drips of hot sauce,
poured it over the potato mix and cooked for a few minutes till almost set.
~ When
almost cooked I sprinkled the top with the bit of cheese, grated, and slid the
omelette under a hot grill just to melt it and set the runny bits of egg.
Halfway through this last stage I had a too
late inspiration – I wish I had sprinkled a handful of panko crumbs on top for
crunch, but I didn’t. Maybe next time.
The other day we had Pear and Ginger Crumble for pudding: I gently cooked the pears in syrup from the Stem Ginger jar which tasted good but produced Far Too Much Juice. I kept back about 60ml and drank it today topped up with fizzy water. I’ve done this before with juice leftover from cooking rhubarb and no doubt I will do it again – makes a pleasant change in the drinks department.
3 comments:
Today, I made a Spiced Satsuma & Cranberry Chilled Soup for New Covent Garden's Christmas soup challenge. Had way too much cranberry puree left over - and we've kept it to add to lemonade in exactly the same way as your juice. :) Your omelette looks like the sort of thing I regularly make for lunch, except hubby calls them my "grey omelettes" because often they'll end up that colour! I have to say, yours looks a lot more presentable! :)
You man sounds as complimentary as mine! My sister and I used to make a "cream of mushroom soup" as it said on the menu but in the kitchen it was known as Cream of Grey.
Oh that's nothing! A previous boyfriend used to call my Tomato & Sausage casserole "Monkey's Afterbirth" - which rather put me off making it. LOL
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