This is not really blog worthy but we liked it very much. One evening my wife gave me a list of small odds and ends leftovers which she tasked me to “clean up”. The list consisted of: 1) cooked Spanish flavored rice, less than 1 cup, 2) one small cooked lamb chop, 3) 4 asparagus previously sauteed in butter, 4) two florets of cooked cauliflower (a part of baked veggie dish). I did not ask why such small amounts were left over or why she didn’t just throw them away–my task was to come up with something using them.
I first buttered two small ramekins and packed each in layers from the bottom up, starting with the Spanish rice, followed by the cauliflower finely chopped, the lamb finely diced, and the asparagus chopped. I then beat one egg and seasoned it with salt and pepper, added tiny cubes of cold butter (1 tsp) and poured it over the top layer of asparagus. I then grated Parmigiano Reggiano cheese over it. I baked in a toaster oven for 10 minutes at 400F.