Make Ahead

A Leftover-Leftover Frittata

May 27, 2016
3 Ratings
Photo by James Ransom
Author Notes

A semi-homemade version of the dish that’s already a semi-homemade dish. —Julia Bainbridge

  • Serves 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 eggs
In This Recipe
  1. Preheat the oven to somewhere around 450° F.
  2. 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.
  3. Transfer the pan to the oven to finish cooking. You want it firm enough to cut wedges out of.
  4. When ready, slide the frittata onto a platter and serve.
  5. Had I possessed any leftover rice, I would have put that in there, too.

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Julia Bainbridge is an editor who has worked at Condé Nast Traveler, Bon Appétit, Yahoo Food, and Atlanta Magazine, and a James Beard Award–nominated writer whose stories have been published in Food & Wine, Wall Street Journal, Washington Post, and Playboy, among others. After building a career around why and how people gather, Bainbridge pivoted into why people don't, launching The Lonely Hour podcast to explore social disconnection and other forms of loneliness. Her profile of chef Iliana Regan was named one of Longreads Best of 2019: Food Writing, and her book about nonalcoholic beverages, Good Drinks, will be published by Ten Speed Press this fall.