Manual

7
2 cans (14 ounce each) diced tomatoes, juices drained
1 cup tomato sauce
1 tablespoon Worcestershire sauce
3
⁄4 teaspoon oregano
½ teaspoon thyme
½ teaspoon kosher salt
6 large eggs
Paprika for garnish
Preheat Cuisinart
®
Electric Skillet to 200°F; add oil. Stir to coat bottom of
Skillet; add yellow and green peppers, onion and celery. Cook, stirring for
1 minute; cover skillet and steam for 4-5 minutes, until softened. Add
tomatoes, tomato sauce, Worcestershire, oregano, thyme and salt. Cook
uncovered for about 20 minutes or until slightly thickened.
Use the bowl of a serving spoon to create 6 indentations in the sauce; break
an egg into each. Cover and cook until opaque and cooked through, about
10 minutes.
To serve, dust egg tops with paprika. Serve over toasted English Muffins.
Nutritional information per serving:
Calories 139 (36% from fat) carb. 17g • pro. 7g • fat 6g • sat. fat 1g
• chol. 142mg • sod. 611mg • calc. 68mg • fiber 4g
SOUTHWESTERN SCRAMBLE
Makes 12 servings
18 large eggs
¼ teaspoon kosher salt
1
⁄8 teaspoon freshly ground black pepper
1½ teaspoons extra virgin olive oil
1½ teaspoons unsalted butter
1 medium onion, peeled and chopped
1 green pepper, cored, seeded and cut in ¼-inch dice
1 red pepper, cored, seeded and cut in ¼-inch dice
1 jalapeño pepper, cored, seeded and finely minced
1 can (14 ounce) diced tomatoes, juices drained (or 1 cup peeled,
seeded and diced fresh tomato)
3 ounces reduced fat cream cheese, chilled, cut into small pieces
8 ounces lowfat sharp cheddar cheese
2 tablespoons chopped fresh chives
Break 18 eggs into a medium bowl; add salt and pepper and whisk until well
combined.
Preheat Cuisinart
®
Electric Skillet to 300°F; add olive oil and butter. Add
onion, green and red peppers, jalapeño and tomato; cook 1 minute. Reduce
heat to 200ºF, cover, and cook vegetables (stirring occasionally) until almost
softened, about 5 minutes.
Add eggs; let cook 30 seconds. Stir, then add cream cheese. Cook, stirring
gently until cream cheese is well incorporated. Add cheddar; cook until eggs
are scrambled, about 5 minutes. Garnish with fresh chives.
Nutritional information per serving:
Calories 208 (57% from fat) carb. 5g • pro. 17g • fat 13g • sat. fat 5g
• chol. 335mg • sod. 326mg • calc. 214mg • fiber 1g
BREAKFAST FRITTATA
Makes 12 servings
1½ tablespoons unsalted butter
1½ tablespoons extra virgin olive oil
1½ cups chopped bell peppers (a mix of red, yellow & green is nice)
1 cup chopped onion
18 large eggs
1 cup reduced fat cheddar cheese, shredded
½ cup grated Parmesan cheese
4 ounces ham, cut in ¼-inch dice
1 teaspoon thyme
½ teaspoon kosher salt
¼ teaspoon *Tabasco
®
2 tablespoons chopped parsley, for garnish
Preheat Cuisinart
®
Electric Skillet to 200°F; add butter and olive oil. When
foam subsides, add peppers and onions. Cook, stirring for 1 minute. Cover
Skillet and steam for 4-5 minutes, until softened.
Beat eggs until well mixed; stir in cheddar, Parmesan, ham, thyme, salt and
Tabasco
®
. Pour into hot Skillet and stir. Cook 15 seconds; stir again.