Who doesn’t love turkey dinner?
Vegans.
But for the rest of us, it’s a delicious spread of pale brown and white food that we over-indulge in a couple times each year.
Leftovers abound.
Sure, make the turkey buns. Make the turkey soup — you know you will. But this year, save a little extra aside for your hangover morning-after breakfast.
I added a little cranberry sauce juice to the beaten egg. This only caused the omelette to darken due to the sugar and didn’t really add any noticeable flavour.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- Butter
- 2 tbsp Turkey, roughly chopped
- 1 tbsp Green Beans, sliced
- 1 tbsp Turkey Stuffing
- A little cranberry sauce and gravy
- 1 Egg, beaten
- Cheddar Cheese, sliced
- Salt & Pepper, to taste
- Warm Turkey, green beans and stuffing in a pan over medium heat, season with salt and pepper. Once warmed through, remove from heat and set aside.
- Heat butter in a clean pan over medium-low. Add egg and top with sliced cheese. Cook for around 20 seconds.
- Top with all those glorious turkey dinner leftovers and drizzle with a bit of cranberry and gravy.
- Fold omelette in preferred style and serve.