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Omelette
Makes 1 large omelette
3 eggs
1 tablespoon water
Chosen fillings (optional)
1. Preheat Skillet Frypan at setting 6 until
heating light turns off.
2. Place eggs and water into a bowl
and whisk with a balloon whisk for 1
minute.
3. Pour eggs evenly into preheated
pan and top one side with optional
chosen fillings.
4. Place glass lid on Skillet Frypan and let
cook for 5 minutes.
5. Flip empty side of omelette onto the
filling and lift out of pan with a heat
resistant spatula.
6. Serve with toast.
Filling suggestions: Tomato chutney,
caramelised onions, shallots, Spanish
onion, mushrooms, capsicum, baby
spinach, avocado, asparagus, cherry
tomatoes, baked potatoes, fresh herbs,
chilli, various cheeses, ham, bacon,
chicken breast, chorizo, smoked salmon.
Homemade Baked Beans
Makes 4 serves
1 medium onion, sliced
1 clove garlic, minced
1½ tablespoons olive oil
1½ tablespoon brown sugar
2 tablespoons balsamic vinegar
3 roma tomatoes, diced
2 cups canned kidney beans, rinsed
2 bay leaves
1 cup stock
Parmesan cheese, to serve
Parsley, chopped, to serve
Crusty bread, to serve
1. Place onion, garlic and olive oil into
Skillet Frypan and fry for 3 minutes on
setting 6, stirring occasionally.
2. Add the brown sugar and balsamic,
cook for 2 minutes.
3. Turn the dial up to setting 7 and add
the tomatoes, stirring frequently over
5 minutes.
4. Turn the dial down to setting 4 and
add the beans, bay leaves and stock.
5. Put the lid on and simmer for 10 minutes,
stirring regularly. Serve with parmesan
cheese, parsley and crusty bread.