Mac n' Cheese Frittata

I must confess a bad habit of mine.
A habit that's become an everyday occurrence.
Sometimes, it even happens more than once in one day.

I make nun jokes.
Get it? ...Habit? Sorry.


But wait!, that's not the only one. I also burn my tongue. A lot.

When food is placed in front of my burn-penchant face, pfff...why would I ever wait for it to cool? Those extra 4 seconds it takes to expel a cool breath on my steamy food is 4 seconds that I cannot use to work on statistical analyses!, exam grading!, and most importantly, my fake tan!

It's especially difficult when a bubbling mac n' cheese frittata is awaiting your growling stomach. Sorry, tongue. Sometimes you gotta take one for the team.

Mac n' Cheese Frittata    Serves: 1
2 eggs, beaten
1/2 cup cooked macaroni noodles
1/4 cup grated sharp cheddar cheese
1 T. breadcrumbs
Salt and pepper
1.) Preheat oven to 400.
2.) Heat a small skillet over medium heat. Spray with non-stick spray (or a dollop of butter) and add the beaten eggs. Cook and lifts the sides of the egg occasionally to let the uncooked egg set. When the top is almost set, add the cooked macaroni, cheese, and breadcrumbs. Sprinkle with salt and pepper.
3.) Add the skillet to the oven and cook for 1-2 minutes, or until cheese is melted and eggs are cooked.

Recipe adapted from: Williams Sonoma