- 2 oz ditalini
- 1 Tbsp unsalted butter
- 1 cup (4 oz) leftover green beans, cut into 1-inch pieces
- 1 1/2 cups (6 oz) leftover turkey, shredded or cut into bite-sized pieces
- 1 1/2 cups (6 oz) leftover pearl onions
- 1 1/2 cups (8 oz) leftover stuffing
- 6 large eggs, beaten
- Preheat oven to 375ºF.
- Bring a large pot of salted water to a boil. Cook the ditalini according to package directions. Drain and reserve.
- Heat an 8- or 9-inch sauté pan over medium heat. Add the butter and coat the bottom of the pan. Strew the green beans, turkey, pearl onions, stuffing, and pasta around the pan. Pour the eggs over.
- Cook until just starting to brown along the bottom (about 2 minutes). Transfer to the oven and continue to cook until the eggs are set (about 20 minutes). Allow to cool slightly before cutting into 8 wedges.