We have already reported Ana's adoption of the versatile fritatta, a way to redeploy leftovers in a simple and delicious fashion. Here are several more of her variations of this technique, one Chinese-influenced and one Chinese and TexMex influenced (!).
The night before, Ana had made spring rolls, essentially a Chinese salad in rice wraps. She had a bowl of rice noodles left over. How to use them? Why not make a fritatta? Her husband Matt pointed out that they were not that different from egg foo young, so she looked up a recipe for the sauce used with egg foo young online, found it simple and delicious, and made that too.
Rather than fill a pan with one fritatta, she made individual patties, again like egg foo young. Here's what they looked like. Note that for two, diced ham was added, and for a third, not pictured, she used leftover carne al pastor (marinated beef and pork strips), brought home from a restaurant. Practically any meat will do, for those who enjoy it.
More to the right: pizza improvisations, pizzete, bruschetta, soups, relish, and more!