Ingredients

　　1/4 cup cubed leftover cooked beef, chicken, lamb, pork, or shrimp

　　2 large eggs

　　About 2 teaspoons chopped fresh herbs of your choice (see note below)

　　Salt and ground black pepper to taste

　　Put the leftover meat or shrimp in a small nonstick skillet. Cook over medium heat until thoroughly warmed through, 2 to 3 minutes. In a bowl, beat the eggs with the herbs, salt, and pepper. Add the egg mixture to the skillet and stir briefly to lightly scramble. Cook without stirring for about 2 minutes more, until the eggs are softly set. Tilt the skillet away from you. With a spatula, fold half of the omelet over to enclose the filling. Cook for 30 seconds more, then slide the omelet onto a plate and serve.

　　Cooks' Note

　　Man’s best friend may have to do without now that you have this quick and easy recipe. The lesson is not to throw away that leftover meat or shrimp—save it for this easy and economical breakfast dish. Choose appropriate, and preferably fresh, seasoning for the type of meat or the shrimp you are using from the lists on pages 38–41. If the leftovers are highly seasoned to begin with, however, you may not need to add any more. Serve with a slice of whole-grain toast.

　　Sugar Busters! Quick & Easy Cookbook