A Leftover-Leftover Frittata

Test Kitchen-Approved

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.

More Great Recipes:
Frittata|Egg|Make Ahead|Breakfast|Brunch

Reviews (3) Questions (0)

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!
Author Comment
Julia B. June 5, 2016
Oh, great, William! So glad it worked out.