I love leftovers. . . because I’m lazy. If I am going to put the effort forth to prepare a big meal, then all of it is going to be eaten. If not today, then tomorrow. It’s not that I hate to waste food. It’s that I hate to waste time, and any food not eaten is wasted time in my book. Naturally, this compels me to make a lot of repurposed leftover dishes. I don’t like to spend a lot of time on breakfast either. I’m a bagel and cream cheese kind of girl, but if I can make a somewhat impressive meal with leftovers and very little time, I am a happy, happy girl. So when I had left over spinach salad from Christmas #3, (yes we celebrated Christmas three times this year) I made sure to save it… along with the 1/4 of a loaf of sourdough french bread, because I knew there would be a delicious Lazy Leftover meal in my near future, especially after all of the meticulous planing and preparing I had done on the previous Christmas meals.
So this is what I did…
Dice the leftover french bread, and toast in a 2 QT baking dish in oven while preheating to 350 degrees F.
Meanwhile, warm and wilt spinach salad . . . all of it. Just toss it in the skillet with a little olive oil and garlic over medium heat. Once wilted remove from heat and allow to cool slightly while preparing eggs.
Whisk together 6 large eggs (or 7 small, if you grow them yourself like I do) and 2 ounces of heavy cream (1/8th of a liquid measure cup.)
The bread should be slightly toasted by now. Dump it in the skillet, and toss it around a little with the spinach. Grease your baking dish. Spread spinach and bread evenly in baking dish and poor egg mixture over the top. Season with salt and pepper. Allow to sit, so bread can absorb some of the egg mixture. . . and try to find some way of entertaining yourself for ten minutes or so. . .
. . . reheat your coffee for the third time, and swear you will drink it while it is still hot this time . . .
. . . stare at the cream spilled on the counter, and wonder if it will miraculously wipe itself up . . .
. . . poke at the bread a little in hopes that it will absorb the egg faster. . .
. . . finally decide the cream will not clean itself up, and wipe it up yourself . . .
. . . season frittata with salt and pepper, because you forgot to do it earlier, and, let’s be real, eggs without salt and pepper would be sacrilegious . . .
. . . poke at the bread a few more times out of pure boredom . . .
. . . okay I think that’s long enough. Go ahead and put it in the oven, if for no other reason than you can’t wait any longer. Bake it for 15-20 minutes or until knife inserted in middle comes out clean. I recommend checking it at 15 minutes, and then adjusting time accordingly.
Finally, divide into 6 servings, reheat coffee for the 4th time, and enjoy.
~2.5 c diced leftover sourdough
~2 c leftover dressed spinach salad (I used Pioneer Women’s Spinach Salad, the caramelized onions and bacon are perfect for this breakfast dish.)
6-7 large eggs
2 ounces heavy cream
salt and pepper
1 TBLS Olive oil
Dice bread and toast in baking dish.
Warm and wilt salad with a little olive oil in skillet over medium heat.
In seperate bowl, whisk eggs and cream together.
Toss toasted bread and spinach together in skillet.
Grease baking dish.
Spread bread and spinach mixture in dish.
Poor egg mixture over top.
Allow to set about 10 minutes.
Bake for 15-20 minutes, or until knife inserted in center comes out clean.