Did you know that in the United States the average American family of four will toss out $1600 dollars worth of groceries every year? A great way to curb the food waste in your home is to create great tasting dishes with any leftovers you might have. For this recipe, I used some dinner leftovers — vegetables (sauteed spinach and onion) and roasted sweet potatoes. I put the spinach and onions into the center of my breakfast omelette, adding a bit of feta cheese for extra taste. I served the dish with warmed leftover roasted sweet potatoes as a side. The result was a simply memorable and yummy breakfast!
Find creative ways to use your leftovers and help reduce the amount of food you and/or your family wastes! Feel free to comment below and let me know some of your leftover ideas.
- leftover sauteed spinach and onions
- 4 eggs
- ¼ c. coconut milk
- feta cheese crumbles
- leftover roasted sweet potato wedges
- extra virgin olive oil
- Crack 4 eggs into a glass bowl and add coconut milk. With a fork, whisk the ingredients together.
- In a 7-10 inch non-stick skillet on the stove top over medium heat, add a few drops of olive oil to coat the pan.
- Pour in egg mixture.
- With a spatula, GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface.
- When the top surface of the eggs is thick, and no visible liquid remains, place leftover sauted spinach mixture on one side of the omelet. FOLD omelet in half with a spatula or pancake turner. With a quick flip of the wrist, turn pan and INVERT omelette onto a serving plate.
- Serve immediately with leftover roasted sweet potatoes and toast.
©2015 – Maryann Ridini Spencer, SimplyDeliciousLiving.com Google+