I have this problem with throwing away food. Even if there are only two tablespoons of chicken curry left, I feel the urge to schlep it into a container and stick it in the fridge. Sadly this all too frequently results in me schlepping it out of the fridge again in a week or two when it’s started to change colors and smell a little…oh right, this is a food blog. You don’t want to read about my moldy leftovers.
However, this desire to save leftovers has resulted in some very creative and – believe it or not – delicious meals. Take this one – nacho omelette. You see, nachos don’t naturally make good leftovers. After a night in the fridge, the chips get soggy. Soggy chips do not good nachos make.
However, I like to consider the corn chips less soggy and more – well, more like softened corn tortillas. And if you’ve ever had huevos rancheros or omelettes with torn-up corn tortillas in the mix, you’ll see where I’m going with this. And I’ll be the first to admit, this could have turned out very badly. But it didn’t. It’s delicious. As in, freakishly addictive delicious. So next time you’re eating happy hour nachos, ask for a take-home-box with pride and *wham* – you’ve got the makings for a delicious 5 minute breakfast the next morning. Can you say winning?
So grab out a portion of those leftover nachos and give it a rough chop (into ~1 inch pieces). Or just tear them into pieces by hand. Your choice. This is one of those few instances, where I feel like a knife and a cutting board is just easier.
Then crack an appropriate amount of eggs into a bowl. There were two of us, so I used 5 eggs. Yeah…we go through eggs pretty quickly in this house.
Look at that egg yolk in the upper left of the picture. Don’t ask me what was going on with that yolk (it wasn’t cracked). It didn’t want to look like all the other round yolks. It wanted to be special. And no, we didn’t get food poisoning from this meal.
Now stop staring at that strangely shaped egg yolk, grab a fork, and scramble the eggs together (with a dash of water, milk, or half n half if that’s how you roll).
Yep, I went for half n half.
Now heat up a skillet over medium heat and add a pat of butter.
This recipe goes a lot quicker if you’re not running back and forth from the stove to the window because of the terrible lighting by your stove. Just in case you were wondering.
Add the nachos to your skillet and let them sizzle for a minute or two, until they start heating up.
Now pour in the eggs. You can cook this however you prefer – I usually turn the heat down to medium-low after adding the eggs to cook them a little slower and keep them from getting too dry.
Whether you turn the heat down or not – it will only take a couple of minutes to cook.
Use a spatula to turn the eggs while they’re cooking. Don’t go stir crazy.
Once it’s cooked, dish it up on a plate and add any toppings of your choice (I went for salsa, hot sauce, and sour cream). If you’ve got guacamole to go with it – well, then I’m jealous.
Roughly chop a handful of leftover nachos. Crack 2-3 eggs/person into a bowl and scramble with a dash of milk, cream, or water. Heat up a skillet over medium heat and add a pat of butter. Once melted, add in the chopped nachos and let heat for 1-2 minutes. Add the scrambled eggs, turn the heat down to medium-low and stir occasionally until cooked. Serve with toppings of your choice (such as salsa and sour cream).