Two servings

Ho, ho, ho.

I hope that Santa is good to everyone this year.

I hope that everyone is having a good “off-season.” I have been having an incredible time. Mitzi and I spent the last couple weeks on the beach in Mexico (all over the place). We are now in Texas with her family for the week. We will spend Christmas with my family in Ohio. Then we are off to Lake Placid to bobsled and to celebrate New Year’s with Jeg, Samantha, “Woody,” and some friends. We will be back in Ohio for a few days, and then we go to Florida to visit Jeg Sr. and Sue. Weeeeeehooooooo!

I think that my whole family will be home to celebrate Christmas this year except for my niece Nicole. (No pressure, Nicole!) I am going to make bakala chowder at my parents’ on Christmas Eve because it is one of my mom’s favorite dishes. My brother Mat and his family are coming in, so I am sure that they will want to cook something good too. (No pressure, Nicole!) I will probably go to midnight mass and then go to my brother’s (Andy) house so I can wake up Christmas Day with my nephews Luke, Owen, and Max. Beth (Andy’s wife) requires me to make fresh cinnamon rolls Christmas morning. We will all eat Christmas dinner at Andy and Beth’s house. I am not sure what is in the works yet, but I am sure that everyone will pitch in to create a great meal. (No pressure, Nicole!)

I love the meals during the holidays, but I really love leftovers. I like to create new dishes with leftovers. The recipe that I am sharing with you was created using leftover mashed potatoes. It is a new twist to an omelet that I am sure you will love.

Merry Christmas, and Happy New Year!

Ingredients
2 large eggs
1/2 cup            mashed potatoes
3/4 ounce shredded sharp cheddar cheese
2 tablespoons thinly sliced green onion
To taste, salt
To taste, white pepper
1.5 tablespoons soft butter
1.5 tablespoons olive oil

Procedure
Whisk together the eggs and potatoes until a smooth consistency.
Mix in the cheese, green onion, salt, and pepper.
Divide the mix into three equal parts.
Place a third of the butter and olive oil in a five-inch nonstick skillet.
Over medium heat, add one part of egg mixture and stir until it starts to dry. Flip and lightly brown on both sides; keep warm.
Repeat this process two more times.
Stack cooked layers on top of each other with your favorite omelet ingredients between.
Note: I used smoked sausage, steamed broccoli, sautéed hot peppers and mushrooms, and blistered tomatoes. I garnished mine with a piece of fresh rosemary.

Enjoy!