We had quite a feast for Mother’s Day, so tonight we’re doing leftovers – leftovers in style
. The eggs that didn’t get used in the scrambled eggs, the chocolate chips pancakes, and the french toast go into the asparagus omelet. The home fries were simple leftovers. The fruit cup was a combination of leftovers and some frozen blueberries. Finally, the cinnamon toast was a good use of some sliced bread and the remainder of the cinnamon sugar used to top off the french toast.
The asparagus omelet is very similar to the one that we made back in March. Tonight, the asparagus was not leftover, the cheese was gruyere, and the tomato was replaced by sauteed mushrooms.