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 (0.5 ml) baking powder
kosher salt and freshly ground pepper to taste
2mushrooms (1 inch [2.5 cm]), cleaned and diced
2tablespoons (30 ml) finely chopped red pepper
2tablespoons (30 ml) 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 (1 ml) 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 (0.5 ml) 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 (30 ml) thawed and squeezed dry spinach 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
4tablespoons (60 ml) 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 favourite 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 (28 g) light or regular cream cheese with 1 tablespoon (15 ml) liquid pasteurized egg product (such as EggBeaters® ), 1 teaspoon (5 ml) granulated sugar and 1/4 teaspoon (1 ml) vanilla extract and stir until smooth. Spread mixture on unbuttered side of 2 slices of buttered bread. Top each with 2 tablespoons (30 ml) 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 (15 ml) chocolate chips.
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