one of my favorite ways to use leftovers is in my breakfast scramble. since adopting a near-gluten-free diet i have become very fond of incorporating vegetables, protein and sometimes goat's cheese into scrambled eggs. it is pretty much the most satisfying breakfast ever. last night i made some delicious carne asada tacos, and this morning used leftover grilled beef with some previously sauteed leeks and mushrooms. i cooked the veggies first this past Tuesday night (today is Saturday), which makes them still good to use and a great way to eat my veggies first thing in the morning. mushrooms contain Vitamin D and leeks are cleansing for the body.
next, i made sure to cut the already-cooked carne asada meat into smaller pieces, better for sauteeing and bite-sized for an egg scramble. i cooked the meat first for about 2 minutes, with a dab of butter in the pan, then added the vegetables to cook for another few minutes. finally, i added the scrambled egg mixture (we used 3 eggs for 2 people and it was a lot of food for each of us!). here's an idea of what the process looked like: