When I was young, I remember my Grandma Nita would fix some of the previous night’s leftovers with a fried egg for my grandpa for breakfast. The memory eventually morphed into an inside family joke because if we went out to dinner with our daughters and someone took leftovers to-go, I would always say – “You could fry an egg and have that for breakfast.”

But, to be honest, Saturday morning breakfast is a fantastic way to use up some of the bits of leftovers in your fridge – whether it’s last night’s steak, or veggies in the produce drawer that are starting to look tired – these ingredients can make for a delicious omelet, quiche or frittata.

Americans waste a lot of food, so I am trying to do my part by cooking smaller quantities, and using what I have before shopping for more.

Have you ever had just a bit of left over caprese salad that you couldn’t toss, but didn’t really want to just serve up again? A caprese omelet is really delicious! Ever had breakfast pasta? Bring life back into plain pasta by tossing it in a little olive oil, crumbling bacon on top, and serving a sunny side up egg on it.

This past weekend, I used some leftover oven roasted potatoes, a little bit of spinach in the bottom of a bag, half a zucchini, some sliced leeks, and some tomatoes that were starting to look sad and needed to be used, and created a delicious frittata with fried potatoes and served it up with some turkey bacon and gluten-free biscuits.

For my frittata, I start by sauteeing the veggies in olive oil in a heavy cast iron skillet, pour 6-8 whisked eggs on top, then move it to the oven to bake for a few minutes until cooked through.

What is your favorite breakfast creation? And what unique ways do you use up your leftovers?