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Leftover Kebab Omelet

User Rating 5 Star Rating (1 Review)

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So you had a fantastic dinner of kebabs but made more than you needed. Instead of throwing them away, save them for breakfast the next morning! Just about any ingredient you use to make a kebab can be reused the next day. Stuff those leftovers into an egg omelet for a delicious start to your day!

Ingredients:

  • 2 large eggs
  • 2 tablespoons whole milk
  • 2 tablespoons butter
  • Kebab ingredients, cut into small pieces (meat, vegetables)
  • Shredded cheese (optional)
  • Salt and Pepper to taste

Preparation:

In a small mixing bowl, whip eggs until thoroughly blended and pale yellow in color. Set aside.

In a small non-stick frying pan, add leftover kebab ingredients. If kebab ingredients are of a larger size, make sure they are cut into smaller pieces. Stir over medium heat until warmed. Turn heat to low.

Heat a small frying pan or non-stick skillet over medium heat. Add butter and allow to melt. Once butter had melted, add eggs. Do not stir at all, but allow to set.

Once eggs have formed a solid bottom, and are somewhat bubbling at the top, lift pan and turn just enough so that any excess egg at the top will spill over into the pan.

Once there is no more loose or excess egg at the top, add salt and pepper to taste, and cheese, if desired to half of the egg. Place leftover kebab ingredients over cheese, or half the egg.

With a spatula, gently fold the unused half of egg over the kebab ingredients so that the omelet now forms a half circle. Allow to cook approximately one minute longer until cheese, if used, is melted and ingredients are steaming.

Remove from frying pan carefully and sprinkle with more cheese, if desired. Serve immediately.

User Reviews

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 5 out of 5
Another Great Recipe, Member PITA1701

First I always make extra kebabs if for no other reason than they make a quick and healthy high protein & veggie snack. Loved them in an omelet and I also tried them in a frittata which was great as well.

1 out of 1 people found this helpful.

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