Perhaps you sense a theme around here lately.
Leftovers, baby.
We all got ’em.
And if you don’t eat them, you’re not allowed to tell me.
My mom did a solid job of brainwashing me to not waste food.
I’m serious. It’s in my DNA to eat up everything before it goes bad.
My mom is hardcore.
She’ll eat things that I swear are on the edge.
Go mom!
Your depression-era relatives would be very proud, lol.
I talked last week about making soup out of random leftover meat and veggies in the fridge. It’s a great way to repurpose foods that you ate one time already. Mixing them into a tasty new soup helps you forget you’re really eating the same thing over again.
Plus, this time of year when it’s cold and drizzly, a hot cup of soup is like a big hug.
Mmmm.
Another way I like to use up leftovers is by mixing them into an egg scramble.
I generally use up stray veggies this way.
Half a bell pepper starting to shrivel up?
A lonely green onion starting to get floppy?
Leftover frozen french fries?
A few mushrooms in the bottom of the tub?
Three spears of leftover steamed asparagus?
Some fresh spinach leaves stuck to the bottom of a near-empty bag?
No problem!
Chop it all up, sauté the raw stuff in a little butter or olive oil till it’s tender then add in the cooked stuff.
Give it a little stir and top with 2-3 eggs, scrambled in a separate bowl and then poured over the veggie mix.
Got a little shredded cheddar or crumbled feta laying around too?
Mix that in with the eggs before you pour them into the pan.
Using a heat-safe rubber spatula, give everything a big stir occasionally (mixing the bottom layer up to the top and making sure all the wet parts get cooked up).
You’ll know it’s done when there isn’t any liquidy egg left.
Slide it out of the pan onto a plate and drizzle with sriracha or Frank’s Red Hot.
If you’re really into a kick of heat you can go to town with a bottle of Tabasco or your other favorite hot sauce.
If you want to give it a mexi-vibe, pour a little salsa and dollop of sour cream on top.
This is a great breakfast, brunch, or even dinner option.
I eat this about 2-3 times a week and never get sick of it.
Because the veggies are always different, it tastes unique each time.
What a great way to eat a bunch of veggies and use up straggling produce, right?
- Mushrooms
- Onions (or green onions)
- Tomatoes
- Spinach
- Leftover steamed veggies
- Leftover french fries or potatoes
- Cheese (crumbled feta, shredded cheddar, mozzarella, swiss, colby, etc)
- Anything else that sounds good!
- Heat olive oil, butter, or ghee in a small sauté pan over medium heat.
- After about 2 minutes, add raw onions and cook for about 2 minutes until they begin to soften.
- Add other raw veggies and sauté until tender.
- Add leftover cooked veggies/potatoes and stir to combine and heat through.
- Crack 2-3 eggs into a small mixing bowl and "scramble" well with a fork or small whisk.
- If using cheese, add it to the raw eggs and stir to coat thoroughly.
- Pour egg (and cheese) mixture into the pan and use a rubber spatula to mix everything together and turn the eggs over and over to fully cook. Scrape the edges of the pan as you go and keep turning the bottom of the mix up to the top so that all of the egg cooks evenly.
- Top with hot sauce, salsa, sour cream or anything else that sounds good!
