Kambrook KEF90 manual Omelette, Homemade Baked Beans

Omelette

Makes 1 large omelette

3 eggs

1 tablespoon water Chosen fillings (optional)

1.Preheat Skillet Frypan at setting 6 until heating light turns off.

2.Place eggs and water into a bowl and whisk with a balloon whisk for 1 minute.

3.Pour eggs evenly into preheated pan and top one side with optional chosen fillings.

4.Place glass lid on Skillet Frypan and let cook for 5 minutes.

5.Flip empty side of omelette onto the filling and lift out of pan with a heat resistant spatula.

6.Serve with toast.

Filling suggestions: Tomato chutney, caramelised onions, shallots, Spanish onion, mushrooms, capsicum, baby spinach, avocado, asparagus, cherry tomatoes, baked potatoes, fresh herbs, chilli, various cheeses, ham, bacon, chicken breast, chorizo, smoked salmon.

Homemade Baked Beans

Makes 4 serves

1 medium onion, sliced

1 clove garlic, minced 1½ tablespoons olive oil 1½ tablespoon brown sugar

2 tablespoons balsamic vinegar

3 roma tomatoes, diced

2 cups canned kidney beans, rinsed

2 bay leaves

1 cup stock

Parmesan cheese, to serve Parsley, chopped, to serve Crusty bread, to serve

1.Place onion, garlic and olive oil into Skillet Frypan and fry for 3 minutes on setting 6, stirring occasionally.

2.Add the brown sugar and balsamic, cook for 2 minutes.

3.Turn the dial up to setting 7 and add the tomatoes, stirring frequently over 5 minutes.

4.Turn the dial down to setting 4 and add the beans, bay leaves and stock.

5.Put the lid on and simmer for 10 minutes, stirring regularly. Serve with parmesan cheese, parsley and crusty bread.

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