Cottage season is almost over and we’re heading right into the holidays: Canadian Thanksgiving, Halloween, American Thanksgiving and then Christmas! My how time flies. This “recipe” has become a “go to” recipe for brunches and lunches at the cottage where refrigerator space is at a premium and standard grocery items are difficult to find (to say the least). It’s the perfect recipe to reinvent ‘leftovers.” For the last couple of years, whenever I make a one pot rice dish like Paella, Jumbalaya, Risotto or even a pasta dish like JT’s Mediterranean Pasta, I ALWAYs make 2 extra servings. The trick is to set aside the two extra servings so that you’re not even tempted to finish off every last bite and lick the plate clean ;-p! The two extra servings combined with eggs and a little flavouring bake up into the most delicious dish, you will be tempted to make the recipe just to rebake it for brunch the following day! And the best part is that it freezes very well, so even if there is only two dining on leftovers, freeze the rest cut into single portions in a ziplock bag, ready for a quick lunch or a fancy brunch.
A KitchenInspirations Original Recipe
- 4 cups leftover Paella (this or this) or Mediterranean Pasta (this or this) or even Risotto.
- 6 eggs
- 1 tbsp La Bomba
- Preheat the oven to 350° F (177° C). Prepare a square baking pan with perpendicular sides (some square cake pans have angled sides). Line with parchment so that it extends up two of the sides. Spray lightly with nonstick spray.
- Combine eggs and La Bomba and whisk well. Fold gently into the leftover paella being careful not to squish the rice into a mushy mess.
- Pour into the prepared pan and jiggle around making sure that the proteins are distributed evenly. Bake for 45-50 minutes or until cake tester comes out clean.
- Cool slightly and cut into 8 portions with a very sharp knife. Serve with lemon slices and a light salad.