clean out the refrigerator w/ eggs

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I have shared leftover fried rice and lemon leftover chicken recipes with you already, but those are more like real meals. Clean out the refrigerator w/ eggs is serious late night snack food. So, on to the recipe...
Servings:
1+
Preparation Time:
15 minutes
Tools
  • cutting board & knife
  • fork & small bowl
  • small non-stick pan

Ingredients

One egg plus whatever you like with it. Tonight I had:

  • 1 t. butter
  • 1/4 c. rib eye trimmings, cubed
  • 1/4 medium onion, chopped
  • 1/6 red bell pepper, chopped
  • 1 clove garlic, crushed & minced
  • 1/2 baked potato, cubed
  • 1/4" slice of provolone, cubed
  • 1 egg + 2 t. milk, beaten w/ salt & pepper to taste

Cooking Instructions
  1. Place the pan over medium-low heat, add the butter to the cold pan, and wait for the butter to just start to brown. (You want to cook out all of the water and a little colour in the butter tastes really good.)
  2. While the butter is melting cube the meat and chop the onion and bell pepper.
  3. Add the meat and a pinch of salt. Do not stir or toss. Just let the meat brown on one side for a couple minutes.
  4. Toss the meat and add the onion and a pinch of salt. Let the onion cook through, add the bell pepper and cook some more.
  5. Add the garlic and toss. Wait until you can smell the garlic cooking then toss in the potato and a bit of salt & pepper.
  6. Cook until everything is cooked through and the potato is starting to take on a bit of colour.
  7. Reduce the heat to low, pour on the egg, then cover and count to 20.
  8. Turn off the heat, add the cheese. then cover and wait one minute.
  9. Turn it out onto a plate and enjoy with your favourite late night show.


Notes


Do you save your meat trimmings? Besides saving bones and vegetable pieces for stock and broth, I also save meat trimmings for snacks, sauces, broths, or consumes.

What are meat trimmings? When cleaning up steaks and roasts for a meal there is quite often small bits of meat left over. Not a lot, but generally enough to make 1/4 c. of meat bits off of a few pounds of steaks or roast.

It just takes a little bit of extra time to cut off the gristle and large pieces of fat from the meat trimmings and save the trimmings for later - up to two days in the refrigerator in an air-tight container or wrap it well and up to two weeks in the freezer.

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I have so many eggs in my

I have so many eggs in my refrigerator. I will never be able to clean out my refrigerator with eggs lol.

-Bob