Last year, I was digging on some babka French toast after Easter. Polish/French toast? I don’t know. It didn’t matter because it was delicious.
This year, I ended up with a to-go container of meat, so my leftover creations are on the savory end of the spectrum. One inevitability was leftover lamb with roasted veggies, baba ghanoush, and goat cheese.
On the “good experiment” side of things, Monday morning, after throwing in a load of laundry and getting my ass kicked by Jillian Michaels, I threw together this super-satisfying breakfast with the contents of what was left in my fridge and freezer.
- 1 small shallot, sliced thin or diced
- 1 tsp olive oil
- 1 cup sliced leeks (thawed from frozen)
- 1 large handful kale
- 2 slices kielbasa, cut into small cubes
- 1/3 c liquid egg whites
- In a small pan with a lid, sautee shallot and leeks in olive oil until beginning to caramelize.
- Add kielbasa. Sautee another few minutes.
- Add kale. Cover to wilt.
- Meanwhile, scramble egg whites in a skillet or microwave, covered, at 45-second intervals until cooked.
- Add egg whites to kielbasa & kale mix. Serve immediately.
How do you like to use leftovers?
Hungry for more?
Subscribe to get the latest nutrition information, self-care strategies, and healthy living tips delivered right to your inbox.