Judie McNuggets and Mini-Omelet

Judie McNuggets and Mini-Omelet

Judie McNuggets w mini omelet

This is one of our favorite dinners. It takes a while to make these delicious nuggets, but I make a dozen at a time, so there are three meal opportunities with each effort. They freeze well, and reheat to delicious crispiness with just a smidge of coconut oil (or ghee) in a small, non-stick pan.

Why is there an omelet on there, you may well ask. Well, when I flour/egg/crumb the chicken tenders, there is frequently a bit of egg left over, so I make a small omelet out of it to serve as a tasty addendum to the main meal. I use whatever is handy to make it colorful. This time I sautéed some red bell peppers and the day-old Mexican scallions jumped into the pan to be covered with the egg. It cooks up in about a minute and a half, and is a great pleasure to eat.

The mashed potatoes and gravy were freshly made, but the butternut squash and the collard greens were left . . . er . . . planned overs, making this a pretty easy, if not incredibly quick, meal.

When we are planning an overnight excursion in our campervan, the frozen McNuggets provide a quick-to-fix, yet very satisfying, main course. We long ago evicted the microwave, but it is easy to heat up the chicken in one pan and a couple of sides like this in another on the two-burner stove. Would probably use a whole-grain, pre-cooked side dish instead of trying to reheat mashed potatoes. Quinoa and bulgur reheat well in a few minutes. If the grain dish is heavy with vegetables, then that cuts down on the effort as well.

With some advanced planning, a little poke of cooked red/green veggies can be taken along to make the traditional omelet. Since it cooks so quickly, I just heat up the veggies, scramble up an egg and cook it in the pan that the McNuggets were heated in.

Makes a very satisfying meal at the end of a long day of chasing down great photographs!

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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15 Responses to Judie McNuggets and Mini-Omelet

  1. Kit says:

    uh-oh. . .your pic gave me the munchies. . .must raid the fridge!

    Like

  2. gypsy97 says:

    It certainly looks delicious! I have a recipe I’ve never tried for make-your-own chicken nuggets, and wonder if that’s what you used.

    Like

    • judilyn says:

      I rarely use a recipe. These are just shaken in seasoned flour, dipped in egg/water, then into bread crumbs. I fry them in coconut oil, a small amount, so they need to be watched over carefully so as not to burn. So very worth the effort!

      Like

  3. Clanmother says:

    I have just started to use coconut oil – and I am so happy with the outcomes. Another delicious post!!!

    Like

  4. LFFL says:

    Good reason to make an omelet. No point in wasting food. The nuggets look great.

    Like

  5. bjdewell says:

    I always use the extra egg that way,too. In fact, I’m starving. I’m going to make some French toast and scramble up the leftover egg. One of my favorite breakfasts. Your dinner looks soooo delicious! 🙂

    Like

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