Leftovers Idea: Teriyaki Omelette

Months in, I'm still not great at purchasing food to last a week at a time. I end up buying too much. This week, I had excess mushrooms, a bell pepper, and leftover teriyaki sauce from last night. I love a good mushroom omelette, so why not a teriyaki omelette? Land-o-Lakes thinks it's a good idea.


Full disclosure: I did not make this. Growing up, my dad was the omelette maker. Now, I have my husband. So, the instructions for assembling the omelette are straight from Land-o-Lakes and my husband likely did it a different way. I ain't complaining.


Source: Land-o-Lakes | Serves: 2 | Time: 20 min


Changes

  • Didn't use butter

  • Used mixed mushrooms instead of just shiitakes

  • Skipped snow peas

  • Increased the amount of bell pepper

  • Used leftover teriyaki sauce

  • Added some fun Penzeys spices

Ingredients

EVO, for cooking

1 cup #mushrooms (bellas, shiitake, oyster), chopped some

1/3 cup #BellPepper, finely chopped

1/4 cup green onion, finely chopped

1/2 tsp Penzeys Chinese five spice

1/4 cup teriyaki sauce (leftover from last night)

5 eggs

1/4 cup almond milk

1/2 tsp Penzeys Singapore seasoning

Dash of salt


Instructions

Heat EVO in nonstick skillet over medium heat. Add mushrooms and bell pepper. Cook 3-4 minutes or until softened. Add green onion and Chinese five spice and cook 1 minute more. Add teriyaki sauce and stir to coat. Remove from heat and set aside.


Whisk eggs, milk, Singapore seasoning, and salt together in bowl. Pour 1/2 beaten eggs into skillet. Cook 30 seconds. Lift edge of eggs with spatula to allow uncooked portion to flow underneath. Continue cooking 2-3 minutes or until mixture is set.


Place 1/2 vegetable mixture down center of omelette; gently fold 1 side of omelet over filling. Repeat with remaining side. Carefully slide omelet onto serving plate. Repeat with remaining ingredients.


Enjoy!




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