Last night, K and I baked a vegetarian squash and rapini lasagna as the centerpiece for a small dinner party, and, as always seems to happen when making this kind of baked pasta dish, we had a few noodles leftover. Being a person who hates to waste food items, as well as a pasta-lover, I couldn’t bear to see the leftover lasagna noodles go into the compost. I also happen to like the challenge of trying to reuse leftover ingredients.
And so I rolled the noodles up in parchment paper and stored them in the refrigerator for later use.
This morning, with the headache from one (or more)-too-many glasses of wine slowly fading, I turned my attention to those noodles as the pivotal ingredient of a breakfast for champions – egg and spinach scramble with chopped lasagna mixed in.
Directions: Heat olive oil in a frying pan over medium heat. Combine 4 diced scallions (upper green parts reserved for garnish) and 3 chopped garlic cloves. Fry for 1-2 minutes until garlic begins to brown, then add ½ bunch coarsely chopped spinach. Cook for several more minutes, until spinach is soft and wilted. Move vegetables to the side of the pan and pour in mixture of 4 eggs beaten lightly with ¼ cup half-and-half, season with salt and fresh-ground pepper, and scramble. When eggs are softly cooked, add 2 leftover cooked lasagna noodles that have been cut into short wide strips, resembling pappardelle, and a few tablespoons of olive oil. Stir to combine and continue to fry until noodles are hot and some of them begin to turn golden. Remove from heat, plate, and season with fresh-ground black pepper, salt, and red chili flakes, then top with remainder of scallions. Makes 2 servings.