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6
MUSHROOM, PEPPER
AND CHEESE OMELETTES
Remember when making filled omelettes, the filling
displaces the amount of egg needed. Resist the urge
to overfill the omelettes or the egg may run out before
it is cooked.
Makes 2 servings
2 large eggs
1/8 teaspoon baking powder
kosher salt and freshly ground pepper to taste
2 mushrooms (1 inch), cleaned and diced
2 tablespoons finely chopped red pepper
2 tablespoons shredded reduced fat
cheddar cheese
melted butter or cooking spray
Place the eggs and baking powder in a small bowl. Use
a whisk to beat until just frothy; add salt and pepper to
taste. When green indicator light comes on, open
Sandwich Grill and lightly coat with melted butter or
cooking spray. Divide the vegetables evenly among the
four quarters of the sandwich grid; sprinkle evenly with
the shredded cheese. Pour the egg mixture evenly over
the vegetables and cheese. Close the lid and lock.
The red light will come on (it may stay green for a few
seconds). Cook until the green indicator light comes on
again, about 4 – 4 1⁄2 minutes. Open Sandwich Grill
and remove omelettes using a heatproof plastic
spatula. Serve immediately.
Nutritional analysis per serving:
Calories 91 (60% from fat) • carb. 1g • pro. 8g •
fat 6g • sat. fat 2g • chol. 215mg • sod. 129mg •
calc. 55mg • fiber 0g
PLAIN OMELETTES:
Use a whisk to combine 4 large eggs with 1/4 teaspoon
baking powder, kosher salt and freshly ground pepper
to taste. Preheat Sandwich Grill, butter lightly, and pour
egg mixture evenly over the bottom plates. Cook until
green light comes on again.
EGG WHITE OMELETTES:
Use a whisk to beat 3 large egg whites with 1/8
teaspoon baking powder. Add salt and pepper to taste.
Pour into preheated and buttered/sprayed Sandwich
Grill. Close lid and cook until green indicator light
comes on again. For a healthy filled egg white
omelette, add 2 finely chopped mushrooms,
2 tablespoons thawed and squeezed dry spinach
and 1-2 teaspoons grated Parmesan cheese.
FRUIT TA RT S
Use your Sandwich Grill to make this quick and easy
dessert that can be served plain or topped with ice
cream while still warm. Fruit tarts are also a nice
alternative to packaged toaster pastries for breakfast.
4 slices firm bread – white, wheat, or sweet such
as raisin or cinnamon swirl
2 - 3 teaspoons unsalted butter, softened
4 tablespoons canned fruit pie filling
(apple, cherry, peach, blueberry)
Preheat the Cuisinart
™
Sandwich Grill. Spread one side
of each bread slice with butter.Top the unbuttered side
of two slices with half the pie filling each. Cover with
remaining bread slices, buttered side up. When green
indicator light is on, place the sandwich/tarts on the
grids and use firm pressure to close and lock the
Sandwich Grill. Cook until the green indicator light
comes on again. Remove “tarts” and let cool for about
5 minutes before cutting and serving. (Filling will be
very hot.) Serve plain, dusted with powdered sugar, or
with a favorite ice cream or frozen yogurt.
Nutritional analysis per serving:
Calories 181 (31% from fat) • carb. 30g • pro. 2g •
fat 7g • sat. fat 4g • chol. 16mg • sod. 120mg •
calc. 22mg • fiber 2g
FRUIT DANISH VARIATION:
Combine 1 ounce light or regular cream cheese with
1 tablespoon liquid pasteurized egg product (such as
EggBeaters
®
), 1 teaspoon granulated sugar and 1/4
teaspoon vanilla extract and stir until smooth. Spread
mixture on unbuttered side of 2 slices of buttered
bread. Top each with 2 tablespoons fruit pie filling and
remaining slices of bread, butter side up. Place on
preheated Sandwich Grill and cook until green indicator
light comes on. If using cherry filling, you may also add
1 tablespoon chocolate chips.