Recipes (Cont.)

ASPARAGUS QUICHE

3 asparagus spears, trimmed and halved crosswise

1 9-ounce refrigerated pie crust

1 tablespoon all-purpose flour 1/4 cup Parmesan cheese, grated 1 teaspoon dried basil

1 tablespoon onion, chopped (optional)

2 eggs, beaten

1/2 cup lowfat milk 1/8 teaspoon salt

Cook the asparagus, covered in boiling water for 2 minutes. Set aside and let cool. Cut into 1/2 inch pieces. Preheat to High. Brush each section of the Omelet/Snack Plate with melted butter. Cut the pie crust into 3-4" x 7" oval pieces and fit the pie crust into sections. Turn to Medium and cook for 5 minutes. While cooking, combine flour and cheese in a bowl. Add remaining ingredients and mix thoroughly. After partially cooking the crust for 5 minutes, add 1/4 cup egg mixture to each sec- tion. Top each with 1/3 of the asparagus. Cook for 16-18 minutes or until wooden pick inserted in the center comes out clean.

Makes 3 quiche

STRAWBERRY FILLED FRENCH TOAST

2 eggs, lightly beaten 1/2 cup lowfat milk

1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 6 large slices of raisin bread

1 1/2 cups strawberries, thinly sliced

Preheat on Medium. Combine the eggs, milk, vanilla and cinnamon in a bowl. Brush each of the preheated sections of the Omelet/Snack Plate with melted butter. Dip one side of each slice of bread in the mixture.

Place one slice of bread, soaked side down, into each section. Place 1/4 cup strawberries on one side of the bread, fold it over to cover the strawberries. Cook for 3-4 minutes or until the bread is golden-brown. Top with whipped cream or maple syrup if so desired.

Makes 6 servings

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