Do you recall the summer slaw from a few weeks back? That wonderful purple cabbage is back to greet you once more.
If you ever end up making this, which you should, you may find yourself unsure of a creative solution for leftovers….Have no fear..BAM..I give you the summer salad omellete.
Take leftover slaw (summer salad), any oil based tangy slaw will work. Over med-high heat in a small pan sauté freshly chopped garlic with coconut oil for a minute or two then added thinly sliced baby potatoes. Once the potatoes are cooked add a few large spoonfuls of slaw. Right before you finish stir in a couple handfuls of fresh spinach. You can season this as you go, though it doesn’t need much, a little ground black pepper goes a long way. Once cooked remove from pan and pour in a lightly beaten egg. I usually beat a little salt and pepper in mine before cooking. Wait till the underside is cooked then carefully flip. Lay your egg (crepe) on a plate, fill with summer slaw sauté and top with shredded parmesean cheese if desired.