A semi-homemade version of the dish that’s already a semi-homemade dish. —Julia Bainbridge
1 for 2 days, if you don’t mind eating the same thing a bunch
Leftover Indian food (see below)
A pat of butter
8 to 10
In This Recipe
Preheat the oven to somewhere around 450° F.
In a medium non-stick ovenproof skillet over medium heat, warm some leftover Indian food. I used saag paneer; chickpea curry might also be nice. Turn heat up a bit, add some butter and let it melt and even foam, and then add eggs—8, maybe, or 10, whisked together. Stir the eggs and the warmed takeout from last night to combine, then let set a bit.
Transfer the pan to the oven to finish cooking. You want it firm enough to cut wedges out of.
When ready, slide the frittata onto a platter and serve.
Had I possessed any leftover rice, I would have put that in there, too.
Julia Bainbridge is a classically trained cook and food writer. Formerly the food editor at Yahoo Food, where one of her stories was nominated for a 2015 James Beard Award, and a senior editor at Bon Appétit, she has also worked at Condé Nast Traveler and Food & Wine, and her writing has appeared in Travel + Leisure, Playboy, and Organic Life. She's the host and creator of The Lonely Hour, a podcast about loneliness that’s not a bummer.