Scramble That Leftover Salad With Eggs For An Easy Breakfast Switch-Up

There's no question that making salads you can prep on Sunday and eat all week long pays off after a busy work week. However, eating the same thing for lunch or dinner day in and day out can feel monotonous. Luckily, there's a way to consume that final helping of leftover salad as an unexpected yet much-welcomed first meal of the day with just a few extra ingredients.

Sure enough, turning leftover salad into morning scrambles may be one of the best and quickest ways to level up your usual plate of eggs and toast. While adding eggs to detox kale salad makes sense given the fact that the vegetables used are quite hearty and can handle a bit of heat, be wary of salads that contain excess moisture. You'll also want to avoid more delicate lettuces such as green leaf or butterhead and stick to salads with heartier leaves or those that contain no greenery at all. By combining your leftover grains, bean mixture, and colorful veggies with a few protein-packed eggs, you'll be nutritiously fueled in no time. But is there an ideal method for transforming that helping of leftover salad into a new and exciting morning meal?

If you've eaten simple white bean salad a few too many times for lunch this week, get out your frying pan and a few eggs for a fun twist. Depending on whether or not your leftover salad already has any variable amount of dressing mixed in, you might be able to simply heat your skillet to medium and put it directly into your pan. If you're using salad without any oil-based dressing, add a small amount of fat to your skillet and let it heat before tossing in your colorful leftovers. Beat one or two eggs in a bowl and set aside. From here, cook the vegetables to your liking and pour in your scrambled eggs.

After the eggs are added, try to avoid stirring continuously and slowly mix everything together in 10- to 20-second intervals. Once it's cooked to your liking, add on any extra seasonings or fresh toppings and enjoy. If your only leftover salad is based around tomatoes and lighter greens, cook beaten eggs and cream until barely uniform; off heat, gently add the egg mixture to your salad, folding and scrambling a few times until all the ingredients are fully integrated. Apart from mixing partially cooked eggs directly into your salad, there are other methods you can use to successfully incorporate salad into your eggs.

Those used to having leftovers tucked away in their refrigerator are likely familiar with the amount of time salad can stay out before you probably shouldn't eat it. If you've become bored eating this mixture for lunch and are even growing weary of turning your colorful produce into scrambled eggs, there are other unique ways to use these ingredients first thing in the morning.

Instead of scrambling partially cooked eggs into your salad, why not turn your leftovers into a seasonal breakfast frittata? Combining your leftover salad ingredients with whisked eggs, heavy cream, and enough seasoning, and then baking the mixture in a cast-iron pan will result in a more uniform, convenient meal to eat on the go. If you'd rather not use your oven and have your eggs serve as a more distinct accompaniment, then try an omelet. Cook whisked eggs in a skillet until they're almost set, add your salad filling, fold your cooked eggs over that leftover produce, and enjoy.

If all else fails, adding a wholesome grain to your eggs and salad can serve as both a simple breakfast or even an easily prepared dinner. Simply cook up an egg or two to your liking and serve over a pre-cooked hearty grain alongside your salad for an extra-filling boost. Remember though, if your breakfast game simply needs a quick makeover, don't overlook the delicious potential of a leftover salad scramble.