Day 330: Crab, Spinach and Artichoke Omelets

Crab+OmeletThere are those who love leftovers and those who hate them. Those who hate them are, in my mind, the less imaginative sort, those who think of leftovers as lesser, reheated versions of the original, most likely with the good parts picked off. (It’s hard to recreate crispy bits.) I love them myself; I think mostly I love the sport of them.

Leftover dip isn’t that challenging, really. The chunky, cheesy ones often make decent panini, and crabby, spinachy cheesy ones are just about perfect as omelet filling; if I was putting omelets on a menu, I might make the dip for that very purpose. Cold, it’s simple to drop in spoonfuls on semi-set egg; fold it over and cover the pan and allow it to melt through. Dip, when reheated, is always sufficiently oozy.


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12 comments on “Day 330: Crab, Spinach and Artichoke Omelets

  1. Cory Lievers
    November 25, 2008 at 10:02 pm

    Amazing picture. This looks sooooooooooooooo good!

  2. Theresa
    November 26, 2008 at 6:53 am

    I began drooling the second this photo uploaded. OMG! I think that’s the yummiest thing you’ve posted this year according to my tastes!

  3. Barb
    November 26, 2008 at 7:11 am

    It does look incredible but look at W. He looks adorable!

  4. Cathy D
    November 26, 2008 at 11:57 am

    “sort of like how some families say grace”.

    Oh Julie…I so needed a good laugh this AM and thank YOU for providing it. That was very cute.

  5. robyn
    November 26, 2008 at 1:05 pm

    I wish we had leftover dip in our house. We never have leftover anything!

  6. Lisa
    November 26, 2008 at 2:45 pm

    Could W be any cuter? 😉

    I’m not a huge omelet fan, but that looks delicious!!

  7. A
    November 26, 2008 at 3:25 pm

    I’m Valta bound! I can’t believe it, fresh bread in my neighborhood Never thought I’d see the day. The photgraghing of the meal thing is addictive. I went to Capo last night(oh my God!!!!!) and was tempted to photogragh all the decadent things I was served, just to show you. I did feel spoiled.

  8. Sherry
    November 26, 2008 at 6:29 pm

    What a great idea to put the left over dip into an omelet or tortilla! I have never thought or read about it before. Definitely this weekends Friday night appetizer dip and Sunday morning omelet. I might have to take some just cooked dip and put it in the back of the fridge to gaurantee I have some left over for the omelet. :] Did you say in a previous blog that you were writing a Grazing 2? I love the first one and have cooked many, many times with it.

  9. Melanie
    November 27, 2008 at 2:13 pm

    We have left over Hot Crab and Artichoke dip from Grey Cup (left over dip? How could that happen?) It was course #4 of my 6 course Grey Cup appetizer party! A better day could not be had!
    Regardless, I just read this post and realized that this is a perfect way to use it up! Great idea – thanks so much!

  10. Lana
    November 28, 2008 at 12:32 pm

    THAT looks SO good.

  11. Bec
    April 5, 2009 at 4:00 pm

    I try to use leftovers, but never went out of my way until the night I made cheesy-tuna noodles stovetop. A little more soupy than usual, but kind of a nice change from thick cheesy noodle dish. The thin cheese sauce was made with chicken stock, a white Mexican melting cheese and some extra sharp cheddar. Nicely blended, no lumps. I drained sauce from the leftover noodles to keep them from turning to pure mush. This left me with 1/2-2/3 cup of thin cheesy sauce I couldn’t stand to throw out, cheese sauce freak that I am. So next day when I saw I had a little leftover jasmine rice, I grinned: lunch for one in the making. I microwaved the best cheesy rice bowl ever. Threw in a little grated asiago which perfectly lifted the cheese sauce, some finely minced orange habanero, just a bit of cumin, and –resorting to quick n dirty powders over fresh for this one bowl– I shook in onion and garlic powders. A typical thrown-together leftovers dish which turned out lip-smacking good. Oh yeah, those leftover cheesy-tuna noodles? Eaten cold the following day. We like this dish both hot and cold. Leftovers from Chinese-delivery (or doggie bag) meat dishes usually find their way into warmed flour tortillas, then eaten out of hand. Or sometimes just into a lettuce leaf. Another favorite for leftover jasmine rice (whether plain or cooked in stock) is generous squeeze of lime juice, and sliced scallions. Might add Thai basil, if on hand, or not. Sometimes play with fish sauce, interesting ingredient for changing up taste. Or instead of going savory with scallions, I may mix up the rice with lime juice, and sugar (palm, light brown, or even white) to make a lightly sweet dish. Good snack. Leftovers can be lots of fun.

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