I hate throwing away food so I am always trying to figure out recipes for leftovers. Love this recipe. For dinner we had herb coated chicken breasts, baked sweet potatoes, sautéed peppers, zucchini and onions. I love to use my flipping pan. I pour the mixture in cook with the lid down and the flip the pan over.
2 Cups Diced Leftovers: cooked chicken, sweet potatoes, peppers, zucchini & onions
1 Tsp. Dried Tarragon
1/3 Cup Diced Fresh Basil
Salt and Pepper to Taste
Plain Yogurt 4 Tblps (Optional)
Hot Sauce (Optional)
Beat eggs and add leftovers, tarragon, basil and salt and pepper. Lightly grease a small pan. When pan is hot add 3/4 cup of egg mixture to pan and cover. Cook for approximately 4 minutes and then flip and cook for 3 minutes. Spread 1 tblsp. over mini omelette and sprinkle with hot sauce.