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Category Archives: luxurious leftovers

Omelette. Loaded.

20 Sunday Oct 2013

Posted by Zoli in breakfast, eggs, gluten free, luxurious leftovers, omelettes, quick and awesome, tex mex, the basics, Vegetarian

≈ 2 Comments

Tags

black beans, chili omelette, greek yogurt, omelette, veggie chili, veggie omelette

loaded chili omelette
This is one of those things you can make for really hungry people–even carnivores–and they’re like, uh, are you serious? Am I dreaming? Yes, most people do not get it this good. But we do over here in Chez Lushesfood.

Loaded veggie chili omelette
4 eggs, beaten and seasoned with salt and pepper
1 tbs quality butter
3/4 cup leftover veggie taco filling or chili*
handful of grated mozzarella or strong cheddar
handful of fresh parsley or cilantro
salsa and full fat greek yogurt**

* This, or enchiladas or nachos, is a very good use for leftover veggie chili or taco filling.
** Please. No 0% fat greek yogurt. That’s not greek yogurt. I don’t know what that is. If you’re worried about the fat content, just skip it altogether.

1. How I make an omelette:
– heat up the butter in a small frying pan very hot.
– pour the beaten egg mixture in.
– as it begins to set, gently lift up the sides with a soft spatula and tilt the frying pan to let the uncooked egg flow underneath the cooked layer of egg.
– do this a couple of times until the omelette is mostly cooked. It should be golden on the bottom and just a little runny up top. Don’t over cook it. Omelettes should be soft in the middle.
– finish cooking the top of the egg under the broiler.
omelette
2. Add the veggie chili (in my case, black bean chili) and the shredded cheese on top of the cooked omelette.
3. Put back under the broiler to melt the cheese.
black bean chili omelette
black bean chili omelette
black bean chili omelette
4. Simply fold the omelette over and slide onto a plate. Top with salsa, greek yogurt and avocado if you have it.
loaded chili omelette

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Some thoughts on brushcetta

01 Tuesday Oct 2013

Posted by Zoli in italian, luxurious leftovers, party bites, quick and awesome, snacks, Vegetarian

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Tags

brie, bruschetta, haloumi, mushrooms, pesto, Thai sweet chili sauce, tomato and basil

brie and chili bruschetta

Brie, garlic rosemary mushrooms and Thai sweet chili sauce bruschetta

pesto and haloumi bruschetta

pesto, haloumi and mushroom

tomato basil bruschetta

Classic tomato and basil

capresse bruschetta

tomato basil and mozzarella

I tend to make brushcetta for myself often. I wouldn’t say every day, but… This morning it was leftover haloumi from a bbq and a pesto made from assorted greens–basil, mint, spinach, arugula or rocket. Yesterday it was fresh ripe tomato and plenty of basil and extra virgin olive oil. There are a gazillion things to put on grilled bread. Maybe tomorrow it will be goat cheese, lemon and fennel or simply avocado.

We’re having a bit of an Indian Summer this October. I’m thinking this will be a perfect warm Autumn evening to eat crunchy bruschetta on the deck with a glass of sauvignon blanc. More variations to come!

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