When you’re not sure what to make and you have some leftovers in the fridge that are still good, with a little creativity you can whip up some really tasty dishes.
In the past, using up leftovers was a necessity, but today we don’t always do it—sometimes we buy extra or unnecessary foods and then don’t know how to use them. It’s important to shop wisely, because wasting food is expensive and just not right. I always try to use up everything, even vegetable and fruit scraps (I give those to the chickens). We always have fresh eggs at home—they’re delicious and wholesome, and I use them often, especially when I don’t know what to cook, because they’re so versatile.
The other night, I found a lonely zucchini in the fridge, some very ripe cherry tomatoes, and a few small cauliflower florets from my garden. Since I always have plenty of eggs, I decided to make a baked frittata (I try to avoid frying in the evening). First, I sautéed the vegetables in a little oil for a few minutes, then added a ladle of boiling water and continued cooking them in the pan (covered) without frying.