Cuisinart HFP-300 - Manual (Page 14)

5
olive oil. Slice the zucchini and reserve until
the potatoes begin to brown slightly, about 8
to 10 minutes. Once potatoes have browned,
add the zucchini and the salt. Continue
cooking vegetables until they are slightly
browned all over, about another 5 to 8
minutes.
Whisk together eggs and milk in a stainless
bowl. When vegetables are ready, whisk the
cheese into the egg/milk mixture and pour
directly into the skillet.
Once the eggs are set on the bottom place
skillet in preheated oven. Bake for 8 to 10
minutes until set. To finish, broil the frittata
until lightly golden on top.
Carefully slide out onto serving platter or
cutting board and serve immediately.
Nutritional information per serving:
Calories 117 (56% from fat) • carb. 6g • pro.7g
• fat 7g • sat. fat 3g • chol. 134mg • sod. 113mg
• calc. 104mg • fiber 1g
Hash Brown Potatoes
Makes 4 to 6 servings
1 pound russet potatoes, peeled,
cut to fit feed tube
4 ounces yellow onion,
cut to fit feed tube
½ teaspoon kosher salt
¼ teaspoon fresh ground
black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
Insert the shredding drum into the Cuisinart ®
PrepExpress™ Handheld Food Processor.
Shred potatoes and onion into a large mixing
bowl. Transfer contents of bowl to a clean
tea towel which has been laid out on the
counter. Over the sink, use the tea towel to
wring out as much liquid as you can from the
potatoes and onion. Transfer ingredients
back to the mixing bowl. Add salt and
pepper and mix well.
Place half of the butter and olive oil in a
12-inch skillet and place over medium heat
until butter begins to sizzle. Add dried
potatoes and onions to the skillet and press
down into pan with a spatula. Cook potatoes
for about 7 to 8 minutes until nicely browned.
Be sure not to move potatoes until browned
or they will stick to the pan. Carefully turn
potatoes over and add remaining butter and
oil. Cook for an additional 5 minutes until
crisp and golden. Serve immediately.
Nutritional information per serving:
Calories 141 (53% from fat) • carb. 15g • pro. 2g
• fat 8g • sat. fat 3g • chol. 10mg • sod. 117mg
• calc. 11mg • fiber 2g
Tossed Salad
Makes 18 cups
Vinaigrette:
1 small shallot, finely chopped
¹⁄³ cup balsamic vinegar
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¹⁄
8
teaspoon freshly ground pepper
1 cup extra virgin olive oil
Salad:
1 head
romaine lettuce
1 head iceberg lettuce,
cut to fit feed tube
1 small head radicchio,
cut to fit feed tube
½ medium red onion
6 radishes, ends flat
½ small red bell pepper cut into two
1½-inch slabs (about 2 ounces)
½ small yellow bell pepper cut into
two 1½-inch slabs (about 2
ounces)
1
celery stalk, trimmed and cut to fit
feed tube vertically
1 piece zucchini, about 2 ounces
1 medium carrot, about 3 ounces
In a small bowl, whisk together the shallot,
vinegar, mustard, salt and pepper. While