Last Night’s Veggies Become Tomorrow’s Breakfast Omelette


We cooked up Giada de Laurentiis’ roast veggies for Thanksgiving.  Delicious and flavorful, the family munched on them for two days before it was time for a fresh taste.  Enter the remix.

Many dishes, particularly those featuring fresh veggies, can be reclaimed as new dishes.  Our vegetables made a delicious set of omelettes packed with vitamins, minerals, antioxidants and other phytonutrients.  Get creative in the kitchen; it is fun and tasty to play with your food.

Veggie omelettes or frittatas are a great way to freshen up leftovers.  Ingredients:

  • 5 eggs (health twist: 1 whole, 4 egg whites)
  • brie (about 8 slices)
  • leftover veggies, warmed
  • olive oil, s+p

In medium-hot skillet, pour beaten eggs over oil and cook until edges peel away from pan. Pour about 1 cup of veggies over half the pan.  Top with brie or your choice of cheese.  Fold other side of omelette over filling and cook until cheese melts, about 3 minutes.   Sprinkle with salt and pepper and enjoy!

Beyond breakfast, these vegetables could have been re-roasted and pureed into pasta sauce; tossed into a soup; or layered into lasagna.  Stay tuned for future remix suggestions and share your own innovations in the comments section.

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