Using up Left-over Sprout Salad

After making Sprout Salad with Citrus and Pomegranate I found that I had a small amount of the salad left over.  I hate wasting food and after the success of my recent Iranian Lentils, Peppers and Egg brunch I wondered whether I could turn this salad into something similar although the ingredients were totally different.

I had a half carton of cottage cheese in the fridge so I combined the cheese with the sprout salad and mixed well then popped the mixture into a  frying pan with a dash of olive oil, spread it out a little and cracked an egg on top.   I left the sprout mix over a medium heat for about 10 to 15 minutes, until the egg was perfectly cooked and the mixture was sizzling and hot.   The delicious aroma reminded me a little of an old-fashioned bubble and squeak with a citrus tang.

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Citrus and Pomegranate Sprout Supper

My husband declared his supper a success and exclaimed that the sprout salad was just as tasty hot or cold.  The bottom of the mix was a little browned and crispy and the egg perfectly complimented the cheesy sprout mixture.   A perfect supper using up the left-overs.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
This entry was posted in Brunch, Salads, Supper and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Using up Left-over Sprout Salad

  1. Pingback: How do you like your eggs? | Robbinn's Recipes

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