Ben’s Great Omelet Secret for Casserole Leftovers

Trust me on this one, people, because it’s going to sound weird.  The BEST way to use casserole leftovers isn’t to reheat them in the microwave day after day for the rest of the week.  BORING!  Instead, use them as omelet fillings.

I’m SERIOUS!  It’s delicious.  I have yet to try a casserole that doesn’t make a superb omelet filling.  And the omelets they produce are so delicious and filling you can serve them for breakfast, lunch or dinner.

Start by preheating an omelet pan over medium heat.  In a bowl, add:

2 or 3 eggs  (I like to use one full egg and two egg whites to lower the cholesterol and fat content)
1/4 teaspoon salt
1/4 teaspoon black pepper

Whisk them all together with a fork until they’re well-blended.  Then, when the pan is nice and hot, add:

1 teaspoon olive oil

Swirl the oil around the pan to get it fully oiled.  Then add the beaten eggs.  Gently move the eggs around in the pan, pulling the sides in with a spoon and letting the liquid egg run out onto the bare pan.

How to Make an Omelet

Pulling back the cooked egg

(This is a photo of a spinach omelet.  Yours won’t look like this if you’re using this recipe. )

When most of the egg is cooked, flip the omelet.

You can cheat by sliding the omelet out onto a small saucer, then flip the saucer over back into the pan.  This can keep you from sliming your stove or floor if an omelet flip goes awry!

How to Flip an Omelet

How to Flip an Omelet

(This is also a photo of a spinach omelet.  That browned crust is not an accident.  That’s flavor, baby!)

Then spoon out a generous amount of warm casserole (heated up in the microwave) onto one side of the egg, and you can also add a bit of cheese if there’s none in the casserole.  Then slide it out onto the serving plate and use the pan to fold the empty half over the filling.  Serve immediately with toast!  Yummmmm….

Particularly good in this way are creamy veggie casseroles like broccoli cheese, chicken and cauliflower…things like that.  Also any potato recipes make superb omelet stuffings.  Mashed potatoes are wonderful, scalloped potatoes even better.  You might toss in some bacon bits and cheese if you’re just adding potatoes as a filling.

4 Responses to Ben’s Great Omelet Secret for Casserole Leftovers

  1. I love it! Can you mix diferent meats in it?

  2. Hi Ben, 2 things. First, how come you don’t add any water to the eggs? When I make an omelet I add a tablespoon or so of water per egg. I find the omelet comes out light and fluffy. Second, I see you are using a non stick pan, I would have thought if not cast iron at least a stainless steel pan.

    • Hi, Dave! I often use a splash of water, stock, or milk/cream in my omelets. This is an old recipe, and it’s purpose is less about teaching you HOW to make an omelet, and more about using leftovers in a creative way. 🙂

      I own one nonstick pan, and it’s an omelet pan. My small cast iron pan is not yet seasoned enough to smoothly flip an omelet. And with my stainless pans, I have to use WAY too much fat to make the omelet flip easily. I am not a fan of nonstick cookware, and you know what a cast iron advocate I am. However, for me, NOTHING beats my small nonstick omelet pan for making omelets.

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