Doggie Bag Omelets

I cannot tell you how many times I brought food home from a restaurant only to have the food hang out in the refrigerator until it was spoiled, or sometimes restaurant food just doesn't look very appetizing the next day. What a terrible waste of good food!
About 3 years ago The Princess came to Arizona to visit. One morning she made breakfast, a wonderful omelet made with leftovers. A Sonoran Hotdog (that will be another story), left over pasta, etc. She chopped everything including the bun and sauteed it all, added eggs and topped it off with tomatoes and cheese.
Since then I have made dozens of omelets using doggie bag leftovers. Everything can be used, all beef products, steak, hamburgers are very good choices. Another favorite is Mexican food of all kinds. Everything can be chopped, sauteed and be made into a delicious omelet. Sausages such as Italian, regular breakfast sausage or any kind of smoked sausage make excellent omelets.
Just recently, two friends and I went to a deli and I had a really good muffaleta sandwich, I ordered a quarter of a full sandwich, it was still too large to eat at one sitting. The next morning I chopped everything including the foccacia bread and did the usual omelet using some nice Provolone for the cheese topper. The Count said it was the best omelet ever.
I like to mix cheeses together, goat cheese added to chopped provolone, mozzarella, or Swiss makes a very nice mixture. This is a good way to use small amounts of food and make a delicious dish. Omelets are nice for lunch or dinner. Add a fresh fruit salad and a good bread to complete a hearty and satisfying meal.
The sky is the limit, you can try anything, it always turns out well. So far I have not had a failure. So be creative, you will be surprised at the good combination's you will come up with.

Reunion Make Ahead Sandwiches

2 (8oz) blocks cream cheese
4 tablespoons milk
8 to 10 cut up sun-dried tomatoes, or to taste
pepper
garlic
basil
fresh spinach
smoked turkey
focaccia bread

Soften cream cheese with milk. Add tomatoes (diced fine), pepper, and garlic. Cut bread in half so you have 2 layers. Spread cream cheese on both layers. Press spinach on one spread side and cover with smoked turkey. Press one leaf or more to taste of basil on the other layer. Put two layers together and press slightly. Wrap with saran wrap and refrigerate several hours before serving.

I use the sun dried tomatoes that are packed in olive oil with Italian seasonings. Some brands might say fine herbs. Either one is fine.
If I can find it I like to use the mesquite flavored turkey, this seems to give it a little zip. For the reunion I used a combination of regular smoked turkey and the mesquite in each sandwich.
I use fresh garlic, two good size cloves minced fine. Or to your taste.
You may use white or black pepper. One time I forgot to use it and I realized it does need a couple of shakes.
You don't have to use focaccia, other breads work well. For the reunion I used what the Quality Bakery in Northfield called "finger rolls".
This cream cheese mixture makes a wonderful dip for pita chips and small crispy bread rounds.
I think you could make some really nice little dainty sandwiches for a tea or for bite size appetizers.
In a pinch I have used dried basil I mixed into the cream cheese mixture.