Add Leftover Salad to Scrambled Eggs
It’s easy to get overwhelmed at a salad bar. I tend to both overestimate my appetite and underestimate the filling nature of fiber, and so I usually end up with at least half a glass of salad that’s completely seasoned with nowhere to go. The salad the next day, unless it’s made from a sturdy material, will be a frustrating experience, but only if you try to eat it like a salad . Make porridge with it, however, and you can start your day on a good note.
Of course, some salads are better suited for this than others. I don’t think watery iceberg or romaine go well with hot eggs, but spinach, kale, and other greens we already consume hot are all egg options, as are leafless salads. Virginia, our enterprising editor-in-chief, recently turned a lackluster caprese into a brawl and found it enjoyable, thus inspiring me to do the same with the spinach situation this morning.
Depending on how your salad is seasoned, you may not need to add oil to the skillet. Simply toss the salad in a nonstick skillet and cook over medium heat until everything is tender to your liking. I left the carrots in mine rather crunchy because the texture is fun, but you love. When the vegetables are done, add a few beaten eggs (I’ve found that a ratio of two eggs for every half cup of salad works well). Beat the eggs in large sweeping movements, letting them rest for about 15 seconds between each beating; season (or add more cheese) if necessary and serve immediately with buttered toast.