3 eggs, slightly beaten
1/4 c extra sharp cheddar
3/4 c leftover stuffing
olive oil
salt and pepper to taste
Chop the stuffing into smaller (omelet-sized) pieces. Heat 2 tsp of olive oil in a 6 in. non stick skillet over medium-high heat. Add the stuffing and a generous amount of salt and pepper and cook until the stuffing has lost some of its day-old sogginess and is starting to brown. Remove from the pan and set aside.
Wipe the pan with a paper towel and spray with non-stick cooking spray. Heat the pan over medium-low heat. Add the eggs and let them form a layer on the bottom of the pan. Gently pull the cooked egg away from the edge of the pan and gently stir the uncooked portion of the egg until it is cooked most of the way (just a tiny bit runny). Add the cheese in an even layer and continue to stir the uncooked egg and the cheese until it's no longer runny. Add most of the stuffing (save a little for on top) and keep on the heat until the filling is mostly hot. Fold the omelet into thirds, top it with cheese, wait for the cheese to melt, then slide it onto your plate. Omelets take practice, so I'm kind of assuming you've made one before. If you've found a technique that works for you, use it.
I'm gonna go ahead and say it made a better omelet than it did a side dish. Mmm....
