I had about a 1/2 cup of leftover Creamed Kale and Yams from my dinner, so I decided to heat up the veggies and add them to my scrambled eggs. I'm not usually very good/disciplined about eating my veggies in the morning, but I had some ready to go so I decided to experiment. This worked! The coconut milk (the "creamed" part of the dish) melted in the pan and provided the fat I needed to cook my eggs. Once the kale mixture was heated through, I added my whisked eggs and just stirred until scrambled. Easy and delicious!
I love leftovers! I know that there are many people out there that are not big leftover fans, but I am not one of them...thank goodness too, because it really makes lunchtime a whole lot easier. And, I also don't mind eating my leftovers cold which is good since we don't have a means to reheat, at the studio.
What do you pack for lunch?