Constantly in rotation at our house is the fridge clean-out frittata. Today’s version includes cooked rice, creamed spinach, ham, red peppers, scallions, and parm.
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We love clean out the fridge frittatas. Among our favorites are leftover pasta and sauce and leftover broccoli. Sometimes I steam extra broccoli just for this purpose. A few nights ago we had linguine in a sauce of minced mushrooms, soffrito, canned tomatoes, tomato paste, anchovy, black pepper, red pepper flakes, oregano, and red wine. I should have made more for a frittata!
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I have started to do the same thing with broccoli. It makes a late night snack that doesn’t feel heavy.
I have also started preparing a cup of green lentils when all I want is a quarter cup. I squirrel the extra in the fridge and find other foods to work lentils into.
I need more healthy snacks and foundations of meals that I can stash in my fridge in advance. Because my usual late night snack is a hearty sandwich or a bowl of chili.
And I have a half dozen eggs just sitting in my fridge. Never prepared a shakshuka or a mazafati omelet… Hmmm…
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We have come to love leftover pasta in frittatas - so good!
During the summer season, we like to keep in the fridge a stash of grated and wrung zucchini - holds up several days, and is good in eggs, meatballs, vegetable galettes, and quick breads. Very handy to lighten up dishes, stretch your proteins, and in general just bulk things up.
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Ramen noodles in omelets are a favorite here.
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Thanks for highlighting this asparagus/pesto savory bread pudding. I made one today as a side for salmon. Leftovers will be some breakfasts this week and/or side for simply grilled chicken. I resized for an 8x8 pan, using 5 eggs and just under 2 C. milk. Next time I’ll use 4 eggs and 1.5 C. milk, 13 oz. asparagus, since it rose quite a bit during the last uncovered 15 minutes of baking and spilled over slightly.
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I succumbed to one of my favorite New York morning pleasures this week on my way home from a brutal redeye — street cart bacon & egg on a Kaiser roll with strong, sweet, just-milky-enough coffee.
Perfectly prepared egg — gridded, yolk smashed and spread just enough, peppered and salted, plenty of bacon for some in every bite, and — like the guy even had to ask — ketchup properly spread on one side of the griddled roll, just enough for flavor but not so much that it squeezes out.
Oof. Some bites are just perfect and better left to the experts!
No pic bec I didn’t think of it, but looks a lot like this — just squishier 
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Perfection!
I just read an article on the hangtown fry. Now I am doubly anxious for oyster season.
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Yes. You must do this. For science.
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Greek asparagus omelette turned scramble.
I scrambled it, will attempt again when I’m able to flip it.
Several asparagus omelette recipes here:
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HIndsight is 20/20, but do you think you could’ve flipped the omelette using a plate?
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I think it’s the ratio of asparagus to eggs. But I’d make the same choice with lovely fresh asparagus!
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I put 4 extra large eggs in the pan, so I’d serve 2 and have leftovers.
It was pretty deep. I don’t think I could have flipped this one successfully with a plate, but I’ll try this recipe again, with 2 eggs another time, and I’ll flip it.
The Australian egg slice.
A search of the internet will give a number of versions, but I like the Melissa Clark’s take on it (gift link here) with zucchini and fresh basil (although if given a choice, I’ll swap the cheddar out for parm). I take a pass on the olives, but never the pickled veg – either pickled scallions or pickled peppers are good here. The chili flakes (or sauce) and salt for finishing also are obligatory.
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This reminds me a bit of something I haven’t thought about for years that my mother would make as finger food in the '80s for parties. That was made with ricotta and parmesan and some flour along with the eggs, and either mushrooms or artichoke hearts, and was cut in small squares. I’ll have to see whether she still has the recipe.
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And your post reminded me of Dorie Greenspan’s eggy Cheese Puffers, which I haven’t made in a while, and probably should:
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I imagine it still tasted heavenly.
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Oh, sure, but I’m “lookist” when it comes to food.
I jumped on the Savory French Toast bandwagon yesterday, entirely to my benefit.
So delicious! Will be repeated soon.
Eggs, aromatics (onion, garlic, ginger - though I used garlic powder and skipped the ginger), cilantro, tomato (pico de gallo came in handy).
I linked the recipe on the Cooking From Gunpowder thread.
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