1/4 cup (60 ml) fresh chives in 1/2-inch (1-cm) lengths
2 cups (500 ml) leftover macaroni with meat or tomato sauce, cold
2 tablespoons (30 ml) butter
Salt and pepper
Preparation
With the rack in the middle position, preheat the oven to 180°C (350°F).
In a bowl, combine the eggs, milk, cheese and chives. Season with salt and pepper.
In a 23-cm (9-inch) ovenproof non-stick skillet over medium heat, reheat the pasta with the butter. Pour the egg mixture over the macaroni and stir gently with a spatula for about 30 seconds. Transfer to the oven and bake for about 10 minutes. Broil briefly to brown the top.
Serve with green salad or steamed green vegetables.
Description
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