Leftovers do not have to be a repeat of the original meal. Making our leftovers into an entirely new dish is like a game for me. One of the best ways to use of leftovers is to make a frittata the next morning. The leftovers we have in tow this morning are truffle-oil brussel sprouts, spicy mixed grilled vegetables, and sausage.
In a small cast iron Skillet (5-6″ diameter) sprayed with olive oil on medium heat I warmed up the leftover sprouts, veggies and thinly sliced sausage. I let them cook for about 10 minutes, stirring a few times to get evenly warmed.
While the leftovers were heating up in the skillet I took 3 eggs and scrambled them with a tablespoon of water and 3 large sprigs of fresh thyme (center stem removed). I poured the eggs over the leftovers and shaved fresh Parmesan on top (again, using what I have leftover from previous dishes).
Since I used a cast iron skillet it can go directly into the oven at 350 for 10 minutes. If you don’t have cast iron, make sure you are using a skillet that is meant to go from stove-top to oven. If you are using a larger skillet (10-12″ diameter) you would need to use more eggs and cook longer, nearly 30-45 minutes to cook through.