EGGS AND CHEESE
Scrambled | Eggs |
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Microwavable | Butter |
| Milk |
Dish |
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15 oz. | 1 table- | 2 | 1 table- |
bowl | spoon |
| spoon |
2 table- | 4 | 2 table- | |
casserole | spoons |
| spoons |
6 | vi cup | ||
casserole |
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Place butter in microwavable dish or casserole. Microwave at High Power for 30 to 90 seconds, or until butter melts. Blend in eggs, milk, salt and ww.
Salt | Pepper | Cooking | Time | |
Dash | Dash | 1% to 2 minutes | ||
l/4 tea- | % tea- | 2% | to 3% | minutes |
spoon | spoon |
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l/2 tea- | % tea- | 4% | to 5% | minutes |
spoon | spoon |
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Microwave at High Power as directed above, or until eggs are set but still moist, stirring twice. Cover with waxed paper. Let stand 1 to 3 minutes. Eggs will become firm as they stand.
1 to 4 servings
California Omelet
I/Z cup quartered cherry tomatoes
2 tablespoons sliced green onion
2 tablespoons sliced black olives
2 tablespoons butter or margarine, divided
1 medium avocado, peeled and cut into
I/Bteaspoon garlic powder 3 eggs, separated
1 tablespoon milk
V4teaspoon salt
% teaspoon pepper
VZcup shredded Monterey Jack cheese
In
Place 1 tablespoon butter in
In small mixing bowl, beat egg whites at high speed of electric mixer until stiff but not dry. In small bowl, blend egg yolks, milk, salt and pepper. Fold egg yolk mixture into egg whites. Pour into pie plate.
Microwave, uncovered, at Cook Power 5 for 7 to 6 minutes, or until set, lifting edge of omelet twice with spatula so uncooked portions spread. Sprinkle filling mixture and half the cheese on half of omelet. Loosen omelet with spatula. Gently fold over filling. Sprinkle with remaining cheese. Microwave uncovered at Cook Power 5 for 1 to 11/z minutes, or until cheese melts.
2 servings
Cheese Sauce
2 tablespoons butter or margarine
2 tablespoons
V4teaspoon salt
%teaspoon dry mustard Dash pepper 1% cups milk
VScup shredded pasteurized process American cheese
Place butter in
1’/2 cups