I don’t need to tell anyone here the merits of having leftovers, but Thanksgiving is one of those occasions where the leftovers are almost as good (if not better) than the original meal itself.
What you’re looking at here is a turkey omelet with stuffing, cranberry sauce and a little parmigiano reggiano; the first of many meals made from the enormous quantity of leftovers our Thanksgiving celebration created. The beauty of the omelet is that it can be filled with just about anything, so feel free supplement with whatever you’ve got in your refrigerator.
- Heat skillet on low.
- Combine egg in bowl, mix and add a small handful of parmesan.
- Position turkey, cranberry sauce and stuffing nearby for quick access.
- Pour egg on skillet, spread around for even coating if necessary.
- While eggs are soupy on top, add turkey and accompanying ingredients down the center one-third of your eggs.
- Sprinkle remaining cheese on top.
- When eggs are firm on the bottom (but not cooked completely through), fold the two sides up and over the fix’ins in the middle. Cook for another minute or so.
- Flip omelet to ensure cheese is melted. It will help keep the folds ‘glued’ down. Depending on how big your omelet is, I recommend using two spatulas.
- Remove from skillet, plate and enjoy.
- Calculate the number of hours before making another one of these would be appropriate.