I took lunch at 11:30 a.m.
I arranged frittata (which I had cubed) over nests of rapini (which I had chopped). Topped with cheddar.
I waited patiently as my creation spent two rounds in the oven toasting. Round one merely cooked off the chill and started to melt the cheddar. Round two warmed everything to a toasty perfection allowing the cheddar to surrender to a golden-bubbly.
Once it was to my visual satisfaction, I slid the rounds onto a plate. And in moments—with fork and knife—I quickly realized that this was one of the best things I had ever eaten.
And built from leftovers, all.