Leftover Omelet

I opened the ref today to prepare breakfast. As I scan the content of the ref for a possible meal, I realized that we have some leftovers, including 2-day old tocino and 1-day old grilled liempo. They are already too dry to reheat and I'm sure that my family wouldn't enjoy eating them.

So, what I did was chop them into small pieces and prepared an omelet. It was an instant hit! They gobbled them down with content. Nobody even noticed that the ref slightly gained some extra space because the leftovers were gone.

Ingredients:

One or more kinds of leftover meat (whatever you have), minced

Tomatoes (optional), minced

Cheese (optional although I really recommend adding it because cheese goes well with egg), minced or grated

Other optional ingredients, minced: mushroom, bell pepper, cabbage, carrots, ham, etc.

Egg, beaten with a pinch of salt to taste

Cooking oil (just enough to glaze the surface of the pan)

Preparation:

1. Heat the pan and glaze with cooking oil

2. Over very low heat, pour 1 beaten egg on the pan. Spread thinly to make a round sheet.

3. Put moderate amount of ingredients on one side of the egg sheet.

4. Using a frying ladle, gently roll the egg sheet, starting from the side with ingredients.

5. Once rolled, you can turn up the fire from very low to low. Cover and let it cook for 3 minutes. Turn and cook for another 3 minutes.

6. Repeat to make more, still using 1 egg for every omelet. Serve hot with your favorite dip.

Tip:

Combine ingredients that compliment each other. It's good to mix ingredients with savory and sweet notes or sour and salty taste.