Holiday Leftover Vegetable Omelette: One Pan

Holiday leftover vegetable omelette cooks in one pan and puts to use exactly what is left in the bowls after three days of holiday cooking. Roasted potatoes, carrots or pumpkin from the roasts and soups become a ready-made filling with no extra prep at all.

Which leftovers work best in this omelette

Cooked or roasted vegetables left over from the holiday, like potatoes from the roast or pumpkin cubes from the soup, have already gone through a full cooking process and just need to reheat inside the eggs, unlike raw vegetables that would release water and dilute the mixture. Chop the leftovers into small, even pieces so they spread evenly through the whole omelette instead of forming large pockets in the middle.

How to avoid a wet center

Leftovers from a roast or soup carry a bit of extra moisture with them, so it helps to drain them or pat them lightly dry with a paper towel before adding them to the eggs. Cook over low heat with the pan partially covered, so the steam helps the eggs set on top without the bottom burning first. If the center still looks wet after the stated time, instead of flipping the omelette, move the pan under the oven broiler for a few minutes, a safer method when there are enough vegetables inside to risk breaking the omelette on a flip.

Holiday Leftover Vegetable Omelette

Holiday leftover vegetable omelette cooks in one pan and puts to use exactly what is left after the holiday cooking.

Servings: 4 servingsPrep time: 10 minCook time: 12 minTotal time: 22 min

Print recipe

Ingredients

• 6 large eggs
• 1.5 cups cooked leftover vegetables (potato, carrot, pumpkin, onion) (chopped)
• 2 tbsp olive oil
• 1 handful fresh herbs (parsley or dill) (chopped)
• salt and pepper (to taste)

Instructions

1. Beat the eggs in a bowl with salt and pepper.

2. Heat the olive oil in a medium skillet over medium-low heat.

3. Add the leftover vegetables and warm through for about 2 to 3 minutes.

4. Pour the beaten eggs over the vegetables and spread evenly across the pan.

5. Partially cover the pan and cook over low heat for about 8 to 10 minutes, until the top is nearly set.

6. If the center still looks wet, move the pan under the oven broiler for a few minutes until the top sets.

7. Scatter fresh herbs on top and serve straight from the pan.

Frequently Asked Questions

Can I use vegetables straight from the fridge, cold?
Yes, but let them warm up in the pan for a few minutes first before pouring in the eggs, otherwise they cool the pan down and extend the cooking time.

What if there is too much sauce on the vegetables?
Drain the vegetables in a colander for a few minutes, or pat them lightly dry with a paper towel before adding them to the pan, so they do not release too much liquid into the eggs.

Can I add cheese?
Yes, sprinkle shredded cheese over the eggs right before covering the pan, so it melts during cooking.

Can I make this as a flipped omelette instead of using the broiler?
You can, but with this many vegetables inside, flipping risks breaking it apart, so the oven broiler method is safer for this version.