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Kitchen Sink Omelette with Lemony Green Beans

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2 tbsp olive oil

1 medium onion

Left overs

10 eggs

1/2-1 tsp kosher salt (depends how salty leftovers are)

freshly ground pepper to taste

1/4 cup fresh flat-leaf parsley, finely chopped

1 cup of sharp cheddar (cut into 1/2 inch cubes)

Preheat oven to 350 degrees.

Open fridge and take out anything that looks like a left over – cooked pasta, roast potatoes, meatballs, cheese, tomatoes, broccoli, peppers, whatever. Heat olive oil in a frying pan over medium heat and sauté onion until soft. Place left overs in pan; cook until warm.

Beat eggs and season with salt and pepper, stir in the parsley. Pour over mixture in pan and place cheddar cubes on top. Place pan in oven and bake for 15 minutes or until center is set. Cut into 8 wedges.



2 lbs green beans, trimmed

2 tsp freshly grated lemon rind

1 tbsp fresh lemon juice

1 tbsp olive oil

1/2 tsp kosher salt

freshly ground pepper to taste

Cook beans in boiling water 15 minutes or until desired doneness; drain. Place beans in a large bowl. Whisk together lemon rind, juice, olive oil, salt and pepper. Pour over beans, toss to coat.

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