Let’s get this started with a classic I wrote about years ago here at T Nation but I’ve since rediscovered:
This is high in protein and low in carbs, if that’s your thing. Basically, it’s eggs mixed with a bunch of leftovers. Here’s how to make one:
1. Preheat oven to around 375 degrees F.
2. Add chopped onions and some ghee or avocado oil to an oven-safe pan. (I use cast iron because I’m one of those people.) I had a piece of a yellow onion left over so I used that. I also had a little bit of red bell pepper and some mushrooms left over, so those went in too, along with some garlic, salt, and pepper. Cook on stovetop until the onions are translucent and kill the heat.
3. Whisk up a few whole eggs with a splash of egg whites. Pour over the onion mixture. I had a handful of spinach too, not enough for a salad though, so it got chopped up and tossed in. Then I noticed that we had a few little tomatoes and green onions hanging around at the back of the fridge, so those went in.
4. Transfer to oven and bake until the top gets a little golden, about 15 minutes. I added our last pinch of parmesan cheese in the final 5 minutes. Rest for 6-7 minutes before eating. If the top is a little wobbly, that’s okay; it will continue to cook for a few minutes after you take it out of the oven.
Getting the idea here? It’s an easy, healthy way to use up all those random odds & ends and clean out your fridge. Got a potato? Dice and cook it on the stovetop in the same pan before adding the eggs. A lonely slice of leftover bacon? Toss that in. Leftover tuna sandwich? Don’t use that. That’s f’ing gross, you freak.
You can of course use a big-ass pan, 10 eggs or a carton of egg whites, and make this for the whole fam. Just increase the bake time. It’s hard to screw up since there are no rules. Make it once and you’ll want to make it regularly.
Tip: Make it on a weekend morning to get rid of all the odds and ends in your fridge before you restock.