Chef David’s Santa Fe Omelet with Garden Fresh Salsa

Amidst the outpouring of fan mail from Team Garden Fresh in the aftermath of his Spinach Artichoke Dip, Chef David of The Hungry Dudes felt inspired to whip up yet another mouth-watering dish featuring some of our gourmet goodies.

Cheesy Mac?

Soon. But not today.

Stuffed chicken?

Perhaps.

He allowed recipe after recipe to advance like a slideshow in the caverns of his mind while he steered his car towards the Uptown Parthenon.

He chewed on his thoughts while he ate.

After a satisfying lamb dinner, Dave nestled himself all snug in his bed while visions of leftovers danced in his head.

He awoke the next morning, scribbling a recipe furiously on a napkin nearby:

Chef Davids’ Santa Fe Lamb Leftover Omelet

Garden Fresh Gourmet Black Bean & Corn SalsaIngredients:

  • Leftover Lamb (or pulled pork or chicken)
  • Sue Sue’s Roasted Tahini Dip
  • Garden Fresh Gourmet Black Bean & Corn Salsa
  • Omelet

Hey, folks, Chef David back in the kitchen.

I’m using leftover lamb for this simple recipe.

Pull the lamb apart and place it in a microwave safe dish. Add a generous amount of Roasted Tahini Dip and reheat in the microwave for 90 seconds. Stir well. Add the lamb mixture and some Garden Fresh Gourmet Black Bean & Corn Salsa to the center of an omelet then fold. Finish by topping with a little more salsa.

Santa Fe Leftover Lamb Omelet with Garden Fresh Black Bean & Corn Salsa

The roasted tahini intensifies the lamb as well as reconstitutes it with the moisture from the dip and compliments the slightly sweet and spicy Black Bean & Corn Salsa.

Sittin back in utter contentment after a tasty breakfast…

Photo courtesy of Dave Benjamin of The Hungry Dudes.