I come to you today with the perfect solution to the leftover cooked veggies conundrum: revueltos. Sounds fancy, right? But they're not. Revueltos are simply creamy, barely-set Spanish-style scrambled eggs that are cooked in a warm (not hot) pan with a) good-quality olive oil; b) tons of garlic; and c) pretty much any neutrally-flavored leftovers you've got. After cooking the eggs slowly, scraping the pan constantly to break up the curds that form, you'll be left with with custardy eggs that have a velvety, super-soft texture.