Omelets: How to Deal with the Aftermath

While I am trying to incorporate as much locally grown food into my diet, I'm also trying to eat up all my leftovers, something I've been bad at in the past. The problem with leftovers is that I get tired of eating the same thing over and over again, but there's one foolproof way to make them into something new and satisfying: omelets.

A good omelet starts with good eggs. Austin has a backyard chicken craze, and I know a lot of people raising chickens in town. One happens to be my next door neighbor Ryan. If Julie is a classy Renaissance woman, then Ryan is a mountain man on crack. He has raised pigs, ducks, and calves, slaughtered them, and roasted them -- all in his backyard. His backyard. I'm just happy to keep a basil plant alive, while this guy has pretty much maintained a farm. He also throws really great parties, and when the apocalypse happens, I hope I still live next door to him because he will not only help us survive but provide beer as well.

Anyway, he has a number of chickens roaming around our yards and has graciously shared some of the eggs. Take a look at 'em:

I know that second photo isn't very good but take a close look at that yolk. It is bright orange. If you examine a factory farm egg's yolk, it will be a pale yellow. It's the difference in nutrients. True free range chickens get a lot more nutrients than factory farm chickens, and it's the lovely yolks that make farm-fresh eggs taste so good.

Here's the final product:

 

I topped it with leftover tomato-caper sauce and shaved parmagiano. Inside is leftover avocado. I added green beans from the other night, making for a hearty lunch.