Cuisinart BFP-603 manual Butter Sage Bacon with Bisque Squash Butternut, Primavera Frittata

8

pieces inch-1 into cut trimmed), ounces 6 (about
only parts green light and white well, cleaned leeks, small	3
halved ounce), ¾ (about shallot medium	1
Soup:
cups 8 Makes
.butter sage bacon the with
finish delicious a given is soup winter soothing This
Butter Sage Bacon with Bisque Squash Butternut
1g fiber • 114mg .calc • 264mg .sod • 183mg .chol •
3g fat .sat • 8g fat • 9g .pro • 3g .carb • fat) from (58% 117 Calories
servings): 12 on (based serving per information Nutritional
.serving and slicing before minutes 5 for sit frittata let baking, After	.9
.minutes 25 to 20 about top, on browned and puffed
is frittata until cook and oven preheated the to Transfer .set just is bottom
until heat low-medium over cook Let .basil and cheese the with top then and
vegetables, the over mixture egg the pour pan, the to vegetables sautéed the
Return .spray cooking nonstick the with pan same the coat Lightly .before
as bowl same the in reserve and remove cooked, are vegetables the After	.8
.frothy and combined well until High on Run .jar blender the into pepper
and salt remaining milk, eggs, the put cooking, are vegetables the While	.7
.softened until Sauté .salt
the of pinches 2 to 1 with vegetables the add hot, is oil Once .heat medium
over Set .recipe) this for pan perfect the is Skillet ®GreenGourmet ®Cuisinart
(the skillet nonstick proof,-oven inch,-12 a into oil of tablespoon 1 Put	.6
.vegetables other the with bowl the to Add .onion and mushrooms
pepper, the Slice .side slicing the use to over disc reversible the Flip	.5
.bowl mixing medium a in reserve and Remove .carrot
the then and zucchini, the shred First .up facing side shredding the with disc,
shredding/slicing reversible the fit and blade chopping the remove Carefully	.4
.reserve and Remove .ground finely until seconds 30 to 20 cess
-pro then High, on times 3 to 2 Pulse .bowl work the into Parmesan the Put	.3
.base motor onto fit processor; food the into blade chopping the Insert	.2
.375°F to oven Preheat	.1
pieces into torn leaves, basil large	6
spray cooking nonstick
pepper black ground freshly teaspoon	¼

milk fat-reduced or whole cup	¼
eggs large	10
divided salt, kosher teaspoon	½
oil olive virgin extra tablespoon	1
onion small	1
well) work mushrooms white (firm mushrooms medium	6
pepper bell red medium	1
carrot large to medium	1
ounces) 4 (about zucchini small	1
pieces inch-½ into cut Parmesan, ounces	3
servings twelve to ten Makes
.disappointed be not will you – one this Try
.omelets traditional to alternative great a are Frittatas
Primavera Frittata
1g fiber • 62mg .calc • 138mg .sod • 79mg .chol •
6g fat .sat • 10g fat • 4g .pro • 21g .carb • fat) from (45% 186 Calories
crêpe: filled per information Nutritional
.top on honey of drizzle a and berries fresh with Serve .again half
then and half, in Fold .mixture nut the of tablespoon 1 about with Top .crêpe
each on mixture yogurt the of tablespoons 2 about spread assemble, To	.4
.combined well until Pulse .salt and butter sugar, brown the Add .chopped
finely until High on times 5 to 4 Pulse .bowl work the into walnuts the Put	.3
.base motor onto fit processor; food the into blade chopping the Insert	.2
.Reserve .combined
fully until together ingredients four first the whisk bowl, mixing small a In	.1
recipe) previous (see crêpes prepared recipe	1
softened butter, unsalted tablespoons	2
sugar brown light packed tablespoons	2
chopped finely walnuts, toasted cups	1¼
honey tablespoons	3
extract vanilla pure teaspoon	½
salt kosher pinch
fine) works fat-(reduced yogurt Greek ounces	16
crêpes) inch-eight 20 fill to (enough cup 1 about Makes
.treat breakfast delicious this in together well blend sweet and Tangy
Walnuts and Yogurt with Crêpes