Turn that stale bagel into a cheesy-herby frittata.
a hefty spoonful of chopped tender herbs, and stir to coat in the butter. Cook until lightly toasty, 1–2 minutes. Transfer to a large bowl and let cool until warm while you heat the oven to 375°F. Push aside the bagel mixture, and beat. Stir inolive oil
and set it over medium-high heat. Scrape in the eggy bagel mixture, then evenly spread it out. Cook until the sides have started to firm up and turn golden. Transfer the pan to the oven and cook until the top is just set, about 10 minutes. Let it cool briefly in the pan before sliding onto a plate and serving. If you have some extra herbs around, you can sprinkle a few sprigs on top.
Once you’ve got this formula down, anything goes. Limp leek greens and a random shallot work great in place of the onion. No one will be upset if you use a combination of leftover herbs. And garlic, as always, is welcome. The gooeyness of mozzarella is ideal here, but anything melty, like cheddar or pepper Jack, is a fine swap. A seedy everything is particularly flavorful, but any savory bagel works.
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