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:
- 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.