Has anyone perfected the amount of noodles to make for one serving? I often add just a few too many to the pot by mistake and end up with a little container with the unused ones sitting in my fridge. They sit there, plain, sauceless, and sadly forgotten. Too few in number to be a full serving of pasta, but too many to throw away.
The other day, determined not to let them go to waste, I got a little experimental. I tossed them in a bowl, added an egg, some frozen kale, and Daiya cheese. I crossed my fingers and poured it all into a hot skillet, forming it into a pancake-like omelette. And what resulted was pretty delicious, I have to say. It was so simple to make and accomplished simultaneous goals of using up leftovers (thus avoiding the guilt of throwing food away) and having a meal on the table quickly (it took me all of 5 minutes from start to finish). So if you're like me and have some leftover noodles taunting you from the fridge, give this a try!
1/3 - 1/2 cup cooked brown rice noodles
1/4 cup frozen kale or spinach
2 -3 tbsp. soy creamer
1/4 cup Daiya Vegan Cheese
Salt and Pepper
Spray a nonstick skillet with cooking spray and preheat over medium heat. Combine all ingredients in a bowl. Pour into the skillet and cook for 2 - 4 minutes, or until the omelette is set. Flip it over carefully and continue to cook until the egg is cooked through. Serve with a fresh salad or on its own.
Post a Comment