This is one recipe that could help you clean up some leftovers and use whatever you have in the fridge. Raid the pantry and see what you come up with.
- 1 cup chopped cherry tomatoes
- 1 cup chopped cantaloupe
- 1 tbsp. chopped fresh cilantro
- 8 eggs
- 1/2 cup half and half
- pinch of salt
- 1 tbsp. olive oil
- 1- 4 oz. can diced green chilies
- 1 cup cooked, shredded chicken
- 2/3 cup canned kidney beans, rinsed and well drained
- 3 oz. Monterey Jack Cheese, shredded
In a medium bowl, combine the tomatoes, cantaloupe and cilantro. Set aside.
Whisk together the eggs, cream and salt. Set aside.
In a broiler proof skillet, heat the oil over a medium heat. Add the chilies and cook for 3 minutes. Scatter the chicken and beans evenly in the skillet.
Preheat the broiler. Pour the egg mixture over the chicken and beans. Cook over a medium heat and as the mixture is starting to set, run a spatula around the edge, letting the mixture flow underneath. Continue cooking and lifting the edges until almost set. The surface will be a little moist. Sprinkle with the cheese.
Place under the broiler (about 5 inches from the heat) and broil 1-2 minutes, until the cheese melts and the top has set.
Serve with the salsa you made earlier.
Note: you could use watermelon instead of cantaloupe, if you wish.