A creative cook needs only two methods of cooking leftovers, two master recipes that disguise those bits and pieces and presto-change-o them into something completely new and exciting. These days we might call them kitchen hacks, but these kitchen "tricks" been around forever: toss leftovers into a soup pot, or wrap them in eggs. Fold any leftovers into any basic soup or egg recipe, and you've got a reliably wonderful "new" dish to put on the table. And that is the genesis of this frittata. I started with a single slice of smoked salmon, and half an avocado. A large fennel bulb intended for something else gave up part of its outer stalk and a leafy frond, and added a bit of crunchy, anise undertone....
This sausage, pepper and mushroom frittata -- quick and easy to make -- takes inspiration from one of New England's favorite Italian-American sandwiches. It's a great combination that makes a filling main course.
For breakfast, brunch, or a quick and easy weeknight supper, try a frittata. It's an Italian omelet that accommodates any leftover vegetables and herbs you have. This combination of broccoli with basil and parsley is one of our favorites.
A twist on the classic, this smoky egg salad gets its kick from Spanish smoked paprika and sweet caramelized onions. Serve it in lettuce boats, or tucked into a pita.
Serve this asparagus, mushroom and goat cheese breakfast casserole for brunch, or for dinner, or for a party. And if you don't have asparagus, use any vegetables in your market.
Not your mother's egg salad, but an easy one made with leftover hard-boiled eggs. Add avocado for creaminess, jalapeño pepper for kick, and lime to make the other flavors pop.
Oven-baked matzoh brei will liberate your from messy stove-top cooking, and you'll be making this baked egg and matzoh dish all year long. Caramelized onions add sweetness, or omit them for a more traditional egg breakfast.