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- You know this whole internet recipe thing is wonderful, but you have to go out and shop. And lets be honest, most of the time, we try to cook stuff with things we already have in your fridge. That's why today we're doing a what's in your fridge challenge. And I'm going into it with the idea that I don't just want to have a saute pan of slop. I wanna use some sort of traditional vehicle to encapsulate what is in my fridge. So lets go find out what's in my fridge. Pasta, of course I'm gonna use pasta. Eggs, definitely need eggs. Asparagus, arugula, arugula is good. Parsley, sriracha, ponzu, that could be nice. I think that's it. I'm thinking fried pasta, vegetable, frittata type thing. Lets definitely crack some eggs. We've got... Lets call that seven-ish inches. One. A little olive oil. Lets get some pasta in. Now this looks like it's pre-cooked, slightly buttered, or oiled pasta. Lets do these eggs. Asparagus. Lets do pieces that mimic the penne in size. Leek. Alright. A little pepper. Here we go. Pasta in, and stir it around. A little more oil. Leeks. And the asparagus. Some salt. And this is the, really, the only good way to get seasoning into the inside. In the meantime, lets get just parsley leaves. A little bit of arugula. A bowl for these guys. This is gonna go on top. We'll make some kind of a dressing. Probably with the ponzu, and the sriracha. Okay, so there's good color here. Just to make sure this is cooked all the way, I'm gonna hit it with a little bit of water. Definitely cook it all. This comes in. Mix it all up. So this will start cooking the eggs, so we can sort of have a coagulated, yet runny center, which I like. Come on low heat. Hit it with olive oil one more time. And lets pour this in. Right to the brim. Good measurements, Frank. It only comes with experience. Years of working in the kitchen. Okay so just bring the outsides in, a little bit, so you get some cooked bits in the middle. Lets hit it with some pepper, hit it with some salt. No walking away. Keep the eggs segregated from the pan, if you can. Just by running around the outside. Plate. Come like this. One, two. Three. Very nice. Lets get this guy back in. Now, same thing here. Sort of bring in the sides, get it nice and plump. Get it chub a lubs. That's magnificent, I'm sorry. So now we're just waiting for the inside to cook. Lets make our dressing over here, how bout an orange. This is not an orange, this is a lemon, how about a lemon. Just cut to the side right there. Lets get some acid in there. Lets get a little hot. Some salt. Not a lot. A little bit of olive oil. Salt. Mix it up. If you add too much dressing you can add a little more arugula, you just want height here, you don't want too much weight. And I added too much dressing. So now we're just waiting for the inside to cook. It's really hot, so it will continue to cook right now, and that's what I'm gonna do, I'm gonna let it keep cooking. It's looking pretty beautiful. Oh. Here we go. Now we just try and get some arugula all over here. Lets get a little sriracha around the outside there. It's pretty... Gourmet, considering we spent this much money, guys. You can do it. Lets call it the egg pie. Of leftovers. Okay, so lets try a little corner here. Have a little arugula, parsley salad, here we go. It's delicious. I'm very pleased with it. I wish you could try it. And you can, if you make it. Don't be afraid about flipping the thing over. And if you're really worried about that stick it in the oven. Thanks for watching.