The tag team of my brother and sister in law grilled butternut squash, red and orange peppers, zucchini and eggplant for my 2nd Seder, and there were the leftovers that were tucked away in the back of my fridge that were almost forgotten!

They were still delicious, but I decided to use them in another dish. I chopped up the grilled veggies and put them on the bottom of a Pyrex dish and then scattered 1 cup of part skim milk mozzarella cheese on top. I then whisked 8 eggs with some oregano and minced garlic, poured the egg mixture over the cheese and then baked the dish at 350° for about 45 minutes. Easy enough? If you’re looking for another frittata recipe, there’s a Tomato, Onion and Broccoli Frittata that can be found on my RECIPES page.
My point here is that you can readily transform some of your cooked foods into something else. #1 – you won’t get bored of eating the same thing, #2 – you’ll be experiencing new textures and new tastes, and #3 – it’s an easy way to stay on track and have a meal that’s ready to eat!
Do you use leftovers to make a completely new dish? As always, I’d love to hear from you!
Please share in the comments below:)
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