where sisters, sibling rivalry, and creativity collide.

Friday, June 24, 2011

Summer Breakfast

Cooking has been an adventure and fun this week. Lauren wanted to make an omelet so she started pulling things out of the fridge; mozzarella, eggs, leeks, turkey lunch meat and scalloped potatoes. Yes, scalloped potatoes. Here is her delicious new recipe:

Scalloped Potato Omelet

1/2 cup leftover scallop potatoes that your mom made the night before that you loved
1/4 cup shredded mozzarella cheese
1 Tbsp diced leeks
2 pieces turkey lunch meat diced
3 eggs whisked with 1 Tbsp water (makes it fluffier)
Pam for frying pan

Heat frying pan to medium high. Heat scalloped potatoes in microwave so they are already hot. Pour eggs in frying pan covered in Pam. Roll the pan gently to spread the eggs evenly. Let eggs cook just about half way. In this order add ingredients; leeks, turkey lunch meat, cheese and scalloped potatoes. Fold eggs over to cover filling. Slide on to plate and devour!

1 comment:

  1. That sounds delicious! Lauren, did you know it was going to taste good before you made it?