I think I buy way too much stuff.  It’s either that or I need to eat in more often.  I get over excited when I see produce that I like in the market.  You see, shopping for 2, sometimes just for me is not an easy task.  And more often than not, I tend to go overboard.  And so I always have fruits and veggies that are somewhat at the end of its prime.  Not good.  Because you don’t get the most benefit out of a wilting produce I don’t think.

So one day I saw a need to clean the crisper and get rid of all those droopy foodstuffs.  But I hate throwing hard earned money away so I decided to cook them at two goes.  They’re all left over stuff, a piece of this and a piece of that. And this was what I whipped up for dinner.

I call it Left-Over Omelet.  Pretty straightforward…  here’s what I found in my crisper:

• 2 carrots,
• 1 green bell pepper
• a piece of white button mushroom
• some shallots

Here’s what you do:

• Dice all ingredients.
• Whisk eggs and add milk for a fluffier omelet.
• On a skillet coated with oil, spray or butter, add the veggies and cook for a while seasoning with salt and pepper and in my case, I also seasoned it with this*.
• After a minute or so, add the egg mixture.
• Use a spatula to push the eggs from the outer edge of the skillet toward the center.  Alternatively, you can also tilt the pan till the egg runs to open areas.
• Do this till the egg turns white and edge a bit crispy.
• Flip the omelet and cook for another minute or so.

The next morning, here’s what I did to these sorry pieces of sadness.

Peel, core and chop the apples.  In a saucepan, combine the apples with the following:

• butter
• brown sugar (I used coco sugar which is not so sweet)
• cinnamon (I used cinnamon sticks)
• vanilla bean (optional, I just had some so I used it)

Cook until mixture thickens and apple is tender.

I used this to top my Multigrain French Toast.  Yum.

* Note: Veg-Sal Spike Seasoning can be found at the seasoning section of Healthy Options.