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
2mushrooms (1 inch), cleaned and diced
2tablespoons finely chopped red pepper
2tablespoons 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 tea- spoon 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 indica- tor light comes on again. For a healthy filled egg white omelette, add 2 finely chopped mushrooms,
2 tablespoons thawed spinach, squeezed dry, and
FRUIT TARTS
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.
4slices firm bread – white, wheat, or sweet, such as raisin or cinnamon swirl
2 - 3 teaspoons unsalted butter, softened
4tablespoons 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 each slice with half the pie filling (2 table- spoons). 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 sides of 2 slices of buttered bread. Top mixture with 2 tablespoons fruit pie filling and remaining slices of bread, butter side up. Place on preheated Sandwich Grill and cook until green indica- tor light comes on. If using cherry filling, you may also add 1 tablespoon chocolate chips.
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