Perry’s Pork Omelette with leftover Perry’s Creamed Spinach and Au Gratin Potatoes
Recipe inspired by Perry’s Steakhouse & Grille Guest: Judy Marie R.
Yield: 2 Omelettes
INGREDIENTS:
- ½ cup Perry’s Famous Pork Chop leftovers, small diced
- 3 each green onions, sliced into small rings (separate the green from the white)
- 1 tbsp. butter (your favorite or we recommend Perry’s Signature Steak Butter)
- ½ piece red bell pepper, small dice
- 4 oz. cheese, shredded (your favorite)
- 1/3 cup Leftover Perry’s Creamed Spinach
- 5 each eggs, whisked (include a tablespoon of milk, and a pinch of salt and pepper)
- SIDE: Leftover Perry’s Au Gratin Potatoes (re-heat and reserve until ready)
INSTRUCTIONS:
• In a medium-high heated pan, add butter and sauté the white part of the green onion and bell pepper for 2 minutes.
• Add diced pork chop and stir for an additional minute. Add to a bowl and reserve.
• To the same skillet, pour ½ of the whisked egg mixture and roll pan to coat the pan
evenly and allow to cook most of the way (approximately 30 seconds – 1 minute).
• Add ½ of each cheeses, pepper, green onion, creamed spinach and your reserved pork chop. Cook approximately 30-40 seconds or until cheese is melted.
• Fold over and serve.
• Garnish with green onion (optional).
• Serve with Perry’s Steakhouse Leftover Au Gratin Potatoes.
