Tasso & Chevre Zucchini Gratin Egg White Omelet

You know what I love? I love when I can use leftovers in a new way. When I made Chevre Zucchini Gratin one night for dinner, we had just a little left over and so the next morning I added a little to omelets. Delicious!

Tasso & Chevre Zucchini Gratin Egg White Omelet
by Sandra Simmons

2-3 egg whites, lightly whisked
2-3 Tablespoons Chevre Zucchini Gratin
2-3 Tablespoons diced Teet's Smoked Pure Pork Tasso
chives, chopped finely
salt and pepper to taste

Heat a nonstick skillet over medium-low to medium heat, depending on your stove. I use medium-low because eggs whites cook quickly, I don't like my eggs whites browned, and I want the filling to be thoroughly heated. Use a little olive oil, butter, or nonstick cooking spray in your pan and then add the whisked egg whites. Tilt the pan so the egg whites are distributed to ensure even cooking. 

As soon as the eggs have cooked enough for you to flip the omelet without breaking it, do so. Add the gratin and the tasso. Use your spatula to fold half of the omelet over and let cook until warmed through. Slide your omelet onto a plate and add chives, salt, and pepper. Enjoy!

Chevre Zucchini Gratin
adapted from Stop and Smell the Rosemary

2-3 pounds zucchini, cut into 1/4-inch slices (or 1 pound zucchini and 1 pound yellow squash, sliced)
2 Tablespoons butter
1 onion, thinly sliced
6 ounces goat cheese, room temperature
1/2 cup heavy whipping cream
1/4 cup milk (I used nonfat milk. And you can add more to thin the sauce, if needed.)
1/3 cup Parmesan Cheese, freshly grated
1/3 cup dried bread crumbs
salt and pepper to taste

Preheat the oven to 350. Butter an 8x8 baking dish. In a large saucepan, boil water and add the sliced squash and cook it for two minutes, or until tender (but not mushy). Drain the squash and pat it dry.

Melt the butter in a skillet over medium heat and add the onion. Cook until translucent. Add the squash, stir until heated through.

Add the squash and onion mixture to your baking dish.

Add the goat cheese, cream, and milk to a sauce pan over medium-low to medium heat. Stir frequently until a smooth sauce forms. Feel free to thin the sauce with additional milk, as needed. Pour the sauce over the squash.

Combine Parmesan and bread crumbs and sprinkle on top. Bake 35-40 minutes until the bread crumbs are browned and the dish is heated through. 

Tasso is a spicy, cured pork that is often referred to as tasso ham. It's not ham, but it tastes like it! It's delicious! You can feel free to make the Gratin and add some tasso to it before baking.