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BREAKFAST
Asparagus and Prosciutto Scramble
A delicious combination of flavors in a quick and easy breakfast.
Makes 10 servings
1 tablespoon extra virgin olive oil
2 medium garlic cloves, finely chopped
3 green onions, chopped (include some of the flavorful green part)
8 ounces asparagus, chopped into ¼-inch pieces
4 ounces thinly sliced prosciutto, cut into ¼-inch slivers
16 large eggs
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, shredded
2 tablespoons fresh basil, cut into ¹∕
8
-inch slivers
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 325°F; add
the olive oil.
2. Once oil is hot and shimmering, add the garlic and green onions; cook about
two minutes, or until garlic is golden and onions are soft. Add the asparagus
and toss with garlic and onions; sauté 2 to 3 minutes, until just tender. Add the
prosciutto and sauté 1 to 2 minutes, until browned. Reduce heat to 300°F.
3. Whisk the eggs, salt, and black pepper together until frothy; add to Skillet. Let
cook 30 seconds, stirring gently. Add the Fontina and basil; continue to cook,
stirring occasionally, until eggs are scrambled, about 8 to 9 minutes.
4. Serve immediately.
Nutritional information per serving:
Calories 250 (64% from fat) • carb. 3g • pro. 20g • fat 18g • sat. fat 7g
• chol. 371mg • sod. 709mg • calc. 178mg • ber 1g
Sausage and Cheddar Breakfast Strata
Assembled the night before then baked in the morning, this dish is
perfect for a brunch for a crowd.
Makes twelve 1-cup servings
1 loaf (1 pound) French or Italian bread, cut into ¾-inch cubes
1½ pounds low-fat breakfast sausage, casings removed, cooked
and crumbled
8 ounces sharp Cheddar, shredded
1 cup packed chopped green onion (include some of the flavorful
green part)
12 large eggs
3 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
1 teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
cooking spray
1. In a large mixing bowl, toss together the bread cubes, sausage, cheese, and
green onion; reserve.
2. In another large mixing bowl, whisk the eggs until well blended. Add the cream,
milk, salt and spices. Whisk until completely combined. Slowly pour the egg
mixture over the bread mixture. Press down on the bread to make certain all
of it is submerged. Cover directly with plastic wrap and refrigerate for at least
6 hours or overnight. Take out 1 hour before baking and let stand at room
temperature.
3. Lightly and evenly coat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet
with cooking spray. Preheat the Skillet to 250°F.
4. Add the strata mixture to the preheated pan. Cover and cook for 30 minutes,
stirring occasionally. After 30 minutes, move the Skillet lid so it is only partially
covering the pan; cook for another 30 minutes, again stirring occasionally.
Reduce heat to warm; uncover completely and cook for an additional 30 to 40
minutes, until strata is cooked through.
5. Serve immediately.
Nutritional information per serving (1 cup):
Calories 547 (63% from fat) • carb. 26g • pro. 25g • fat 38g • sat. fat 21g
• chol. 341mg • sod. 1137mg • calc. 279mg • ber 0g
10ce114829_csk250_recipe.indd 3 6/23/10 3:36:25 PM