It is easy to get overenthusiastic at the salad bar. I tend to both overestimate my appetite and underestimate the filling nature of fibre, and thus usually end up with at least half a cup of salad that is fully dressed with nowhere to go.
Unless it’s made of sturdy stuff, next-day salad is a sad affair, but only if you try to eat it as a salad. Cook it into a scramble, however, and you get to start your day on a very virtuous note.
Of course, some salads are better suited to this than others. I don’t think watery iceberg or romaine would fare well in hot eggs, but spinach, kale, and other greens we already consume while hot are all eggcellent options, as are leaf-free salads.
Virginia, our enterprising managing editor, recently repurposed a lacklustre caprese into a scramble, and found it to be pleasing, thus inspiring me to do the same with a spinach situation this morning.
Depending on how dressed your salad is, you may not have add any oil to the pan. Just toss the salad in a nonstick pan, and cook over medium heat until everything is softened to your liking. I left the carrots in mine fairly crunchy, because texture is fun, but you do you.
Once the veggies are ready, add a few beaten eggs (I’ve found a ratio of two eggs for every half cup of salad works well). Scramble the eggs with large, sweeping motions letting them rest about 15 seconds in-between each scrambling, season (or add more cheese) if needed, and serve immediately with buttered toast.