Category Archives: Recipes from leftovers

Egg Omelet and Eggplant Torta


This is a recipe with two dishes because my wife wanted to use the filling from the leftover ham.  You can serve the omelet for breakfast and eggplant torta for lunch.


  • 2 cloves of garlic, minced
  • 1 small onion minced
  • 4 pieces of fresh mushroom
  • 1 small carrots minced
  • 1 small zucchini
  • ½ cup leftover ham diced
  • Salt and pepper
  • Oil for frying* For egg omelet: 3 raw eggs, shredded cheese, milk
    * For eggplant torta: 2  chinese eggplant, 2 eggs



  1. Put 1 tbsp. of oil in a pan. Saute the garlic and onion.
  2. Add the ham, carrots, zucchini and mushroom. Cook for three minutes. Set aside.

 photo omelet_filling.jpg


Recipe # 1: Egg Omelet

 photo egg_omelet.jpg

  • Step 1:  Cracked two eggs into a bowl and beat with a fork. Add one tablespoon of milk.  Add a little bit of salt and pepper. Beat until scrambled.
  • Step 2:  Pour the egg into heated skillet, swirling the pan to coat the bottom. Cook until eggs are firm about two minutes.
  • Step 3:  Top with the ham-veggie filling and cheddar cheese. Fold egg in half over fillings.Serve warm! 🙂


Recipe # 2: Eggplant torta

 photo eggplant_torta.jpg

  1. Grill the eggplant until the color of the skins turns almost black.
  2. Let the eggplant cool for awhile then peel off the skin. Set aside
  3. Crack the eggs in a bowl. Add salt and pepper and beat until scrambled.
  4. Place the eggplant on a plate and flatten using a fork.
  5. Dip the flattened eggplant in the egg.
  6. Heat the pan and pour cooking oil. Put the eggplant and add 2 tablespoon of the ham-veggie filling, spread it to the eggplant. Cooked both sides until golden brown around 2 to 3 minutes each side.

Serve warm with rice and ketchup! Enjoy! 🙂

Holiday Turkey Empanada

In case you have leftover turkey from the holiday meal, here is a recipe that is healthy and quick easy to make.

 photo 43305441-0486-4011-AB95-5B52DA3F2E7F.jpg


    • Turkey – 2 cups
    • Green Peas – 1/2 cup
    • Carrots – 1 small
    • Garlic – 2 cloves
    • Onion – 1 small
    • Sugar – 1 tbsp
    • Raisins – 1/2 cup
    • Butter 2 tbsp
    • Potato – 1 small
    • Egg – 1 raw egg
    • Salt & Pepper – pinch, depends on the taste
    • Ready-to-bake pie crust

You can make your own recipe for the dough, however, this will save time for a busy mom like me.

Directions: Filling

  • Step 1: Saute the Garlic & Butter, then add onions.
  • Step 2: Add the turkey.

Since the turkey is already cooked, cook only for two-three minutes

  • Step 3: Next, add the potato, carrots, green peas. Cook for another two minutes.
  • Step 4: Add the raisins and sugar. Cook for another minute.
  • Step 5: Sprinkle salt and sugar. Let the filling cool for 15-20 minutes.

Directions: Creating the Empanada

A few steps will be skipped since we are using a ready-made dough.

    • Step 6: Prepare the dough: (Allow the dough to stay at room temperature for 20 minutes before cutting into shape.)
    • Step 7: Using a round cutter or glass, make a round shapes out of the dough.
    • Step 8: Add one tablespoon of filling into the circular dough, fold it where both ends meet, and seal it.

If you have a empanada maker, it is convenient to make the shapes.


  • Step 9: Whisk the egg and some water to create a wash. Then brush onto the empanada

Direction: Cooking

  • Step 10: Prep the oven at 375 degrees. Bake the empanada for 25 minutes.

Add non-stick spray to ensure the empanada can easily be removed.

Tada! Now you have a quick snack out of the holiday leftover. Enjoy!