Make Ahead

A Leftover-Leftover Frittata

May 27, 2016
4 Ratings
Photo by James Ransom
  • Serves 1 for 2 days, if you don’t mind eating the same thing a bunch
Author Notes

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

What You'll Need
  • Leftover Indian food (see below)
  • A pat of butter
  • 8 to 10 eggs
  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.

See what other Food52ers are saying.

  • William Lazarus Wacker
    William Lazarus Wacker
  • Julia Bainbridge
    Julia Bainbridge
  • ktr
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 The New York Times, The Wall Street Journal, and The Washington Post, among others. Her book, Good Drinks: Alcohol-Free Recipes for When You're Not Drinking for Whatever Reason, was named one of the best cookbooks of 2020 by the Los Angeles Times and Wired and Esquire magazines. Julia is the recipient of the Research Society on Alcoholism's 2021 Media Award and she is one of Food & Wine magazine's 25 first-annual "Game Changers" for being "a pivotal voice in normalizing not drinking alcohol."

3 Reviews

ktr June 13, 2016
I've been doing this with all sorts of leftovers for years. I normally add in some cheese - the type of cheese depends on the type of leftovers I'm using. And yes, I think cheese goes with pretty much everything.
William L. June 5, 2016
When I visited some friends in the Adirondacks a few years ago, one grabbed all the fries we had left over from Five Guys to throw in the eggs for breakfast. I've been using leftovers like that ever since (yeah, it works with chicken Pad Thai). BUT I never thought to try it with Indian cuisine. Made a frittata with left over Saag Paneer and rice for brunch today. Delicious. I wasn't brave enough to try the Chicken Tikka Masala. Thanks for the idea!
Julia B. June 5, 2016
Oh, great, William! So glad it worked out.