Mac-n-Cheese Omelet

Mac-n-Cheese Omelet

Mac-n-cheese  is an easy recipe and it doesn’t take very long to complete.  It’s also fun to experiment with different mix-ins.  Like with eggs, you can throw just about anything into a bowl with macaroni (or any pasta for that matter) and a bit of cheesy (or tomato, or pesto) sauce, and it will taste fantastic.  Most people think cheddar (or American) cheese when they are making macaroni but it is just as tasty to use mozzarella, or gouda, or just about anything else (including soy cheese) if you like.  On its own, however, mac-n-cheese just doesn’t give you a full meal.  You need some more protein, and of course fruit and/or vegetable.  I recommend throwing some mushrooms into the pot with your noodles (broccoli would be good too) and serving this with a side of vegetables or a salad (or fruit salad).  You could also experiment with the mac-n-cheese recipe, next time I’m going to throw some TVP, tomatoes, mustard, and onions to make veggie burger mac.  That might be enough of a meal on its own without the eggs, however.  Today is the just the basic job, but I’m sure you’ll enjoy it anyway.

Ingredients

1/3 cup mac-n-cheese

2 or 3 eggs

Splash of milk

Teaspoon (or less) truffle oil and/or shredded cheese (both optional)

Directions:

I’ve already put up a bunch of omelet recipes, so you probably already figured out the basics all on your own.  I will provide you with a few quick steps, however.

1. Pre-heat a medium sized frying pan, and coat with butter-flavored cooking spray or butter or margarine.
2. Take 1/3 to ½ a cup of cooked macaroni and cheese and mix it in a bowl with the eggs, milk, and (optional) truffle oil.  Make sure that there isn’t more pasta than egg mixture or else you’ll end up with something more casserole-like. 
3. Cook the omelet in the frying pan, flip, add the optional cheese, fold in half, and finish cooking.

Leftover Spinach Pie Omelets

Leftover Spinach Pie Omelet

Spanakopita is and has been one of my favorite foods for a long time now.  I love Greek food, especially in a restaurant with friends or family.  It’s one of the few meals that doesn’t work well for single people on their own.  Sure, it is possible to make small servings of the different types of food at home (I can’t just have spinach pie).  There are many wonderful different vegetarian Greek recipes, some natural and some easy to turn meatless.  I think it’s best to share the meal with a few people and get to try a bit of everything (moussaka, spinach pie, saganaki, fried zucchini, soups, salads, etc.).  So, when we go out (or stay in) for Greek food, we usually end up with leftovers.  As I’ve said before, I love leftovers but—as I’m sure you know—I don’t always like to eat the same exact meal twice in one week.  So, I’ll take my leftovers and do something creative with them.  The last time my family had Greek food, the spanakopita was all we had to take home.  So—as I often do—I chopped up the leftovers and threw them into a pan with some eggs.  This turned out to be an amazing combination and I thought I’d share it with you all.

Ingredients:

2 or 3 eggs

One small piece (between ½ and 1 cup) of leftover spanakopita, diced

Splash of milk

Dash of garlic power and oregano, or any “Greek Seasoning” spice blend (optional)

Additional Feta Cheese (optional)

Directions:

1. In a medium sized frying pan, melt a pad of butter or margarine with the burner set to medium.
2. Blend the eggs, spinach pie, milk, and (optional) spices in a bowl until thoroughly mixed.  The eggs should be nice and fluffy.
3. Pour egg mixture into the pan, and heat on the stove’s low to medium setting.  Every so often, use a fork to pull back the edges of the eggs so that it will cook thoroughly.
4. When the omelet is mostly cook, flip over so that the top part can cook.  Add the extra cheese and fold the top half of the omelet over and serve.