baked shells and cheese omelet
(1 rating)
I made a large casserole of small Quinoa shells and cheese for our lunch last week. We had a lot of it left over. I wanted to do something else with it, so at the suggestion of my hubby I threw together an omelet and it turned out so tasty.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For baked shells and cheese omelet
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5 cprepared macaroni and cheese
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3extra large eggs, beaten
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1/4 cmilk
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1 Tbspgarlic powder
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salt and pepper
How To Make baked shells and cheese omelet
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1Heat your toaster oven to 350'F.
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2In a medium bowl, beat the eggs with the garlic powder and milk. Add the left over shells and cheese. Add the salt and pepper.
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3Bake it in the toaster oven for 25-30 minutes or until the center of the omelet is set.
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4If you like, sprinkle with some grated Romano or Parmesan cheese while still hot.
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5Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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