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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
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Ingredients
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Leftover Indian food (see below)
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A pat of butter
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8 to 10
eggs
Directions
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Preheat the oven to somewhere around 450° F.
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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.
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Transfer the pan to the oven to finish cooking. You want it firm enough to cut wedges out of.
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When ready, slide the frittata onto a platter and serve.
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Had I possessed any leftover rice, I would have put that in there, too.
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."
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