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Recipes (cont.)
Sausage and Potato Omelet
2 large eggs, beaten
1 Tablespoon (15 ml) sour cream
1/4 teaspoon (1.3 ml) Italian seasoning
1/8 teaspoon (0.6 ml) salt
1/8 teaspoon (0.6 ml) pepper
1/4 cup (60 ml) bulk sausage
1/4 cup (60 ml) diced hash browns
2 Tablespoons (30 ml) chopped onion
2 Tablespoons (30 ml) chopped pepper
2 Tablespoons (30 ml) shredded cheddar cheese
Preheat Breakfast Master with skillet grids on medium heat. Beat
eggs, sour cream, Italian seasoning, salt, and pepper. Spray skillet
with nonstick cooking spray. Add sausage; close cover and cook
2 minutes. Drain fat if necessary. Add potatoes, onion, and
pepper to sausage. Close cover and cook 2 minutes. Pour egg
mixture over potato mixture. Close cover and cook 3 minutes.
Sprinkle with cheese and remove from skillet. Serves: 1
Creamy Bacon and Tomato Omelet
2 slices bacon, cut into 1/2-inch pieces
2 large eggs, beaten
1 Tablespoon (15 ml) snipped chives
1/4 teaspoon (1.3 ml) dried basil leaves
Salt and pepper to taste
3 Tablespoons (45 ml) chopped tomatoes
1 Tablespoon (15 ml) cream cheese, cut into pieces
Preheat Breakfast Master with skillet grids on medium heat. Place
bacon in skillet; close cover. Cook 3 to 4 minutes or until crisp.
Drain skillet and place bacon on paper towels. Mix eggs, basil,
salt, and pepper. Pour egg mixture into skillet; close cover. Cook
3 minutes; add cream cheese, bacon, and tomato to half of omelet.
Fold in half to cover mixture. Close cover; cook an additional
2 minutes or until cooked through. Serves: 1
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