NEW | 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:

3 each Green Onions, sliced into small rings (separate the green from the white)

1 Tbs Butter (your favorite or we recommend Perry’s Signature Steak Butter)

½ piece Red Bell Pepper, small dice

4 oz. Cheese, shredded (your favorite)

½ cup Leftover Perry’s Famous Pork Chop, small diced

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)

Method:

• 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 and fresh fruit of your choosing.