A mushroom omelet dressed with creamy Florentine sauce on a bed of kale, with rice pilaf, and steamed broccoli stalks is an easy brunch when made from leftovers!
It was a lazy, snowy Sunday morning and I was hungry! I wanted to make myself a tasty brunch but didn't want to do a lot of cooking...remember I said it was a "lazy" Sunday...
I opened the fridge and took stock of what was residing there.
There was some leftover sauteed Toscano kale from a pasta dish, a small jar of Florentine sauce from another dish, peeled broccoli stalks I use in salads and stir fries, some cooked brown rice left from same stir fry, and a partial carton of eggs. Oh, and some sauteed mushrooms and shallots leftover from stuffed, baked potatoes a couple nights ago.
I heated the Florentine sauce, and the kale in the microwave and set aside, then sliced and steamed the broccoli stalks (when peeled, they are tasty raw or cooked) and set them aside.
Then, I melted a little butter in my omelet pan tossed in the rice, some frozen peas, and some slivered almonds. Voila! I had rice pilaf which I also set aside, reserving the omelet pan by wiping it out with a paper towel.
Left over plain brown rice was made into a scrumptious pilaf by sauteing with some frozen peas and slivered almonds in a bit of butter, then seasoned with a dash of salt.
In the same omelet pan I melted a teaspoon of butter and while it sizzled away its water content, I mixed together one egg, one teaspoon of water, a dash each of salt and cayenne.
When the butter had stopped sizzling and was hot, I dumped in the beaten egg mixture. When the omelet was almost set I spread the mushroom-shallot mixture over one half and folded the omelet in half over the mushrooms.
While the omelet finished cooking on low heat, I arranged the kale on a plate, dished up the steamed broccoli and the rice pilaf.
Then I placed the omelet on the bed of kale, drizzled the Florentine sauce over the omelet, sprinkled the broccoli with a little olive oil and Parmesan cheese.
A dash or two of salt and pepper to season, and I had a tasty, filling, easy-to-put-together Sunday brunch. I simply added a beverage - a "dande-ccino" (rich, dark dandelion root tea, sweetened, and topped with a froth of steamed coconut milk (Barista Style by SO Delicious).
We all accumulate leftovers. Bits and tubs of this or that from meals we've cooked. We have three choices.
1. Leave the items to eventually migrate to the back of the fridge to become unsavory petri dishes of bacteria and mold.
2. Toss them out, thereby wasting good food.
3. Get creative and make them into something to be enjoyed and savored.
I opt for Choice #3 because wasting food via choices #1 or #2 means a higher food bill when we throw away perfectly good edibles.
For #3 to be a workable option, leftovers must be kept front and center and used before they get old.
Many don't like eating leftovers but when they are re-made into a new entree they may be appreciated afresh.