Stuffing Omelete

stuffing omelete

Makes 1

You’re laughing right? Well I’m serious about how good this is – so don’t laugh until you’ve tried it. This is maybe a twice-a-year recipe. It’s for the morning after Thanksgiving or Christmas dinner – and it requires that you still have some stuffing left – and frankly is the best reason to make extra.


  • 1/2 tablespoons butter
  • 3 eggs
  • 1 slice Kraft American cheese (you can use any kind you like, but this kinda makes it)
  • 1/3 cup (approx) leftover stuffing, room temp


  1. Beat the eggs well in a bowl
  2. Melt butter in a non-stick pan over medium heat, and add eggs.
  3. If making a true omelet, allow the eggs to set – add stuffing to one half, cover with cheese and flip one side over making a half moon & cook to desired doneness (desired doneness for me is not too dry)
  4. Or, cook as scrambled eggs – adding the stuffing when you would normally add other ingredients and then cook until desired doneness – which is still not too dry
  5. Put on a plate and enjoy
  6. Wait for next year