Originally Posted by Constance
We had some of my baked crab dip Thursday evening, and there was just a little left. Kim was trying to decide what to fix for supper, and I suggested he make omelets and use the crab dip as a filling. It made a delicious omelet! Now I'm thinking that leftover spinach and artichoke dip would also make a great filling, and wondering what other leftovers might work.
About ten years ago I used to do a very similar crab omelet for a restaurant kitchen I ran; I used a couple TBSP of crab artichoke bake along with a portion of steamed veggies (roll cut carrots, zucchini, broccoli & peapods). It always went over very well...actually, sometimes too well. I once set it as my weekly lunch feature, thinking I would run sautee that week to make sure they came out well. Well I'd forgotten it was Secretary's Week!
It's not a lot of fun to do 30-50 of those omelets per day alongside all the normal orders!