Make soup. Or, you can make a delicious egg dish similar to a souffle (this dish is best with green vegetables, I think). It’s a great dish if you’re trying to reduce grains / carbs in your diet. I had a bunch of leftover veggies and pesto, and this is what happened. (BTW: here’s another post on making something out of leftover vegetables.)
I cooked green beans, peas, lima beans and spinach in some chicken stock (not much chicken stock, as you can see). If there’s too much, this dish will get watery.
I used a hand blender to puree the vegetables. I put this mixture in a new bowl, and let it cool a little bit. Then, I folded in four egg whites beaten to soft peaks. I also mixed in the pesto (around 3 Tbs) at this point. If you’re not using pesto, add a bit of salt.
Put the mixture into a very lightly greased (I use a light coating of olive oil) baking pan and bake at around 350 until fairly firm (about 30-40 minutes. Make sure it’s not too high in the oven, or it will brown and you don’t want too much of that.
Let it stand for a few minutes and cut into squares. They refrigerate well (for up to about 3 days) and you can reheat it in the oven. This makes a great snack, side dish or breakfast. If you don’t mind the extra carbs, you can pour the mixture into a pie crust and bake it that way. It’s kind of like a quiche, but much lighter. I like to call that “green velvet pie” for marketing purposes.