George Foreman GFOM1 - Manual (Page 8)

5
WESTERN OMELETS
3/4 teaspoon butter
3 large eggs
1 tablespoon water
1 tablespoon cooked sausage
1 tablespoon chopped ham
1 tablespoon chopped bacon
1 teaspoons chopped green pepper
1 teaspoons chopped onion
1 teaspoons chopped tomato
salt and freshly ground pepper to taste
1⁄4 cup shredded Cheddar cheese
Preheat on High. Place 1/4 teaspoon of butter in each of the preheated
sections of the Omelet/Snack Plate. In a bowl, whisk together the eggs
and remaining ingredients, except cheese. When butter is melted, pour
1/3 of the mixture into each section. Cook for 3-5 minutes or until done.
When done, transfer omelets to a serving plate and sprinkle equal por-
tions of cheese on each omelet.
Makes 3 omelets
POACHED EGGS
1/3 cup water
1 1/2 teaspoons salt*
1/4 teaspoon vinegar*
3 large eggs
Preheat on High. Combine the water, salt and vinegar together. Pour 1/3
of the water mixture into each of the preheated sections of the
Omelet/Snack Plate, filling only to minimal fill line. Close Lid and heat the
water for 3 minutes. Break each egg into a small bowl, slip into water
and cook for 1-2 minutes or to desired doneness. Remove the egg with a
slotted spoon. * The salt will promote coagulation and the vinegar will
lower the coagulation temperature resulting in a better poached egg.
Makes 3 eggs
8
Recipes (Cont.)
ASPARAGUS QUICHE
3 asparagus spears, trimmed and halved crosswise
1 9-ounce refrigerated pie crust
1 tablespoon all-purpose flour
1/4 cup Parmesan cheese, grated
1 teaspoon dried basil
1 tablespoon onion, chopped (optional)
2 eggs, beaten
1/2 cup lowfat milk
1/8 teaspoon salt
Cook the asparagus, covered in boiling water for 2 minutes. Set aside
and let cool. Cut into 1/2 inch pieces. Preheat to High. Brush each sec-
tion of the Omelet/Snack Plate with melted butter. Cut the pie crust into
3-4" x 7" oval pieces and fit the pie crust into sections. Turn to Medium
and cook for 5 minutes. While cooking, combine flour and cheese in a
bowl. Add remaining ingredients and mix thoroughly. After partially
cooking the crust for 5 minutes, add 1/4 cup egg mixture to each sec-
tion. Top each with 1/3 of the asparagus. Cook for 16-18 minutes or until
wooden pick inserted in the center comes out clean.
Makes 3 quiche
STRAWBERRY FILLED FRENCH TOAST
2 eggs, lightly beaten
1/2 cup lowfat milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
6 large slices of raisin bread
1 1/2 cups strawberries, thinly sliced
Preheat on Medium. Combine the eggs, milk, vanilla and cinnamon in a
bowl. Brush each of the preheated sections of the Omelet/Snack Plate
with melted butter. Dip one side of each slice of bread in the mixture.
Place one slice of bread, soaked side down, into each section. Place 1/4
cup strawberries on one side of the bread, fold it over to cover the
strawberries. Cook for 3-4 minutes or until the bread is golden-brown.
Top with whipped cream or maple syrup if so desired.
Makes 6 servings