Buzz
It's easy to get overly excited at the salad bar. I often misjudge how much I can eat and forget how filling fiber is, so I’m left with half a cup of salad that’s drenched in dressing and no idea what to do with it. Unless the salad is made of tough ingredients, leftover salad can be sad to eat the next day—but that’s only if you try to have it as a salad. Cook it into a scramble, though, and you can kick off your day in a wholesome way.
Of course, not all salads are suitable for this transformation. I don’t think watery iceberg or romaine lettuce would work well with hot eggs, but spinach, kale, and other greens that we already eat warm are perfect choices, along with salads that don’t have leaves. Our resourceful managing editor, Virginia, once turned a disappointing caprese salad into a scramble and found it to be delightful, which inspired me to do the same with some spinach leftovers this morning.
Depending on how much dressing your salad has, you might not need to add any extra oil to the pan. Simply toss the salad into a nonstick skillet and cook it on medium heat until it softens to your desired texture. I kept my carrots slightly crunchy because I enjoy different textures, but feel free to adjust. Once the vegetables are cooked to your liking, add a few beaten eggs (I’ve found that two eggs per half cup of salad works best). Stir the eggs with large motions, letting them rest for about 15 seconds between each stir. Season to taste (or add more cheese) and serve right away with buttered toast.
