Exhibit A: The bagel below was nearly pitched after a luncheon, but my resourceful husband rescued it and popped it in our fridge. Refrigerating it was the right move because we weren’t going to eat it in the next few days. But, well, you know how it goes. Before long the rescued bagel dried out and became more like a rescued rock.
Exhibit B: I was no match for this oversized dinner roll so I took it home, certain I could do something with it.
In both cases, these starchy castoffs formed the backbone of dinner. After some quick work with eggs, milk, cheese and veggies the hard bagel and the rejected roll came back to life as something like supple soufflés.
You could just call these creations “frittatas,” but in the oven they delighted us by puffing up and turning golden. Mmm. Soufflégal!
So here’s how to make it happen:Print
Oh, and a final note from the husband who rescued that first bagel:
For all you ketchup fans out there, Soufflégal is an excellent ketchup delivery vehicle.