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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
2 mushrooms (1 inch), cleaned and diced
2 tablespoons finely chopped red pepper
2 tablespoons 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 1-2 teaspoons grated Parmesan cheese.
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.
4 slices firm bread – white, wheat, or sweet, such
as raisin or cinnamon swirl
2 - 3 teaspoons unsalted butter, softened
4 tablespoons 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.