Leftovers

One of the lessons I learned when I made Tortellini for the first time is that you need a lot less filling than you would think. We ate the remaining roast Garlic/Butternut Squash/Goat cheese mash today in an omelet. Quick and scrumptious. Perfect weeknight food.

For those fledgling cooks amongst you

To make an omelette, open eggs into a bowl. Depending on appetite, plan for 2-3 eggs per adult. Add a small shot of milk, salt, and pepper, and whisk until blended.

Meanwhile, heat about a tablespoon of oil in a skillet over medium-high heat. Pour in egg mixture. Immediately put your filling on top of the still liquid omelet. Fillings could be anything from plain grated cheese to cooked veggies, hummus, avocado dip or any other tasty spread. Put the filling in a line in the center of the omelet, so that it looks like a circle (the omelet in the pan) bisected in the middle by a vertical line (your filling). Careful not to tear the thing, push a spatula under the sides of the omelet and fold them over towards the center. They should overlap each other in the middle to form a tube with your filling running along the center, so aim at folding over about a third of the total width of the omelet. If the sides of the omelet are not completely set at this point, that is perfect, because they will stick together better once it is done. Now keep cooking until the underside is golden brown, turn around, cook again until the folded sides are golden brown, and let it slide onto a plate. The whole process is very quick, about 3 or 4 minutes per omelet, and there is hardly any wash up, just the bowl, the whisk, the spatula, and the pan.