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Sunday, October 31, 2010

BBQ Omelet

Photo courtesy Taste of Home

  When it comes to using leftovers, I can get creative. If there's leftover BBQ, I've found quite a few ways to make the meat stretch. My husband was looking for breakfast one Sunday and since we always have eggs, I combined the two. It turned out fine. I'd heard of chili cheese omelets so I thought BBQ omelets, why not?


BBQ Omelet
2 medium or 3 small eggs
2 T. milk (just a splash)
sprinkle of salt and pepper
1/2 cup leftover BBQ
1/8 cup diced onion
1/4 cup shredded cheddar cheese
1 T. butter or margarine

Preparation -
Melt butter in nonstick skillet on medium high heat. Heat leftover BBQ in small bowl in microwave 30 seconds just to warm. In small bowl combine eggs, milk, salt and pepper. Whisk thoroughly. 

When pan is hot (but not smoking) add eggs. Rotate pan so that bottom is completely covered. Let pan set on heat for about 2 minutes then gently shake. With fork gently loosen sides of eggs and rotate pan so that uncooked eggs float to edges and begin cooking. Continue cooking for 3-4 minutes until eggs are set, gently shaking the whole time to keep from sticking. 

Once eggs are set and almost done add BBQ in a strip down center of eggs and then sprinkle with onions and cheese. Tilt pan and use fork to fold eggs over and slip onto a plate. Top with additional shredded cheese. Serves 1.
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