Herbed Omelette Sandwich
Serves 2
3 bacon rashers, trimmed and thinly sliced
100g button mushrooms, sliced
1⁄3 cup shallots, thinly sliced
3 x 60g eggs, lightly beaten
Freshly ground black pepper (optional)
1 tablespoon freshly chopped herbs
¼cup thinly sliced roasted capsicum
1 large focaccia, halved
125g sliced Swiss cheese
1.Preheat Kambrook Stainless Steel Health Grill until green ‘READY’ light illuminates.
2.Meanwhile, fry bacon in a
3.Beat eggs lightly adding pepper and herbs. Pour mixture over mushrooms in pan. Cook over medium heat until eggs are set but soft in the centre, approximately
4.Split focaccia halves to form two sandwiches. Fill focaccia with omelette, capsicum, cheese and bacon.
5.Place prepared focaccia into preheated Kambrook Stainless Steel Health Grill, close the lid and cook until golden, crisp and heated through, approximately
6.Serve immediately with salad greens.
Mexican Tortillas
Serves 2
125g Mexican salsa
1⁄4 cup mashed red kidney beans
1 tablespoon freshly snipped garlic chives
100g finely chopped chorizo sausage
8 tortilla rounds (unfried variety)
100g tzatziki, prepared dip
100g avocado dip
125g mozzarella cheese, grated ½ cup sour cream, for serving
1.Preheat Stainless Steal Grill until green ‘READY’ light illuminates.
2.Combine salsa, beans, chives and sausage. Divide mixture evenly and spoon over four tortillas. Top with alternating layers of tzatziki, avocado and cheese, then cover with remaining four tortillas to make four sandwiches. Be careful not overfill.
3.Place prepared tortillas, one at a time into preheated Grill, close the lid and cook until golden, crisp and heated through, approximately
4.Serve immediately with sour cream and salad greens.
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