Saturday, July 24, 2010

Gluten Dairy free Frugal Eggy Ring leftovers

In the last recipe I yakked about using buckwheat to replace rice, etc, and here I've used leftover buckwheat mixture although you could easily use leftover rice or cous cous.
Grab your leftovers, toss into a bowl and mix in a fresh egg, stir to thoroughly combine.
Get your egg rings (or whatever shape you use) and spoon the leftover eggy mix into the egg rings.
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Put the lid on the pan to speed up the cooking of the top section, lower the flame and wait a few minutes.
These easily come out of the egg rings and are great both on their own as a light meal/snack or as part of a full meal.
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2 comments:

rhubarbwhine said...

Loving the new look blogs, btw. x

River said...

I do a similar thing with leftover veggies. If there's mashed potato involved, I make veggie pattiesand fry them; if not, I bake the eggy leftovers in a greased 12 cup muffin pan, like mini frittatas.