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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 (0.5 ml) baking powder
kosher salt and freshly ground pepper to taste
2 mushrooms (1 inch [2.5 cm]), cleaned and diced
2 tablespoons (30 ml) finely chopped red pepper
2 tablespoons (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 1-2 teaspoons (5-10 ml) grated Parmesan
cheese.
FRUIT TA RT S
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 (10-15 ml) unsalted butter, softened
4 tablespoons (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.