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Healthy Breakfast Ideas: Making an Omelet with Leftovers

Posted on 04 March 2009 by TheChefsWife

This morning ChefBud was preparing for today’s show by cleaning and trimming his pork tenderloin. When he was finished, he had about 1/4 cup of pork scraps. To make use of these, he diced the pork into 1/4 inch pieces. He also diced up the white part of three green onions. Using a hot, non-stick omelet pan, he added a tsp of extra virgin olive oil and then sauteed the pork with the green onions until just browned. Using a fork, ChefBud beat four eggs in a bowl and then scrambled them into the pork and onions with a rubber spatula. Once the eggs were cooked, he sprinkled 1 TBSP of goat cheese over the top and served them with diced avocado. It was a delicious way to start the morning and a great way to use up the excess pork from today’s show.

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