Ms Frugal Ears doesn’t like to waste food. Sadly I have thrown a little bit out this week, but I know it is still much less than the average household. When I went to make breakfast for someone special (read into that what you will) last weekend, I opened the fridge and my initial reaction was – there is NOTHING to cook for an impressive breakfast. At least there was nothing obvious. Then I spied a bowl of leftover mac and cheese, then some farm laid free range eggs (gifted), then the rest is this new recipe.
Today marks the last day of the $50/week grocery challenge. Through this month I have conducted my first ever TWO Facebook live chats on the Frugal Dare to Millionaire Facebook group. Thank you to everyone for listening and commenting. I didn’t realise I had quite so much to say!!! Next month will be a continuation of the challenge, with a focus on SPRING CLEANING. Yes, my $50/week includes tips for reducing what you spend on cleaning products around the house. But until now, this is my last $50/week food recipe – this one about a waste not, want not approach to using up leftovers.
Mac and cheese is one of those American Italian fusion foods that has become a bit of a comfort thing. I remember growing up on Kraft processed stuff – a special treat at my Nana’s place. The mac and cheese used in this recipe was homemade, baked up to use up leftover béchamel sauce made for a lasagna. It has become a bit trendy of late, especially reincarnated as mac and cheese balls. But on this sleepy long weekend morning, I wasn’t quite up to the mechanics of shaping and frying them.
Thus the mac and cheese omelette, topped with cheese and some bacon bits. One of my Facebook friends suggested the addition of pineapple (!). Hmmmm. I think I am happy with it as it is. I was rather surprised at how good this was (if I do say so myself). Perhaps it will become a trend that will catch on? You read it on Ms Frugal Ears first.
1 dessertspoon water
salt and pepper
1/2 rasher of bacon, chopped
2/3 cup of leftover mac and cheese
1/3 cup grated cheddar (or mozzarella cheese if you are feeling flash)
a little butter
- Fry the bacon until crispy. Remove and set aside.
- Add some butter to a frypan – preferably an omelette pan – and heat until it is bubbly. Swirl to coat the bottom of the frypan.
- Beat the eggs with the water and add salt and pepper. Add to the frypan and allow to cook undisturbed.
- While the egg is not yet set, top with the mac and cheese, then sprinkle bacon and cheese ontop.
- Allow to cook for a few minutes until the bottom of the omelette is firm and slightly brown. Transfer to an oven and grill on high for a few minutes until the cheese is golden and bubbly.
- Serve with a cup of tea or coffee and enjoy!
Mac and cheese leftovers – free
Cheese – 30c
Butter – 5c