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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
- 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.
- This recipe is a Community Pick!