Cuisinart CMW-55 Series - Manual (Page 29)

12 12
ScrambledEggs for T wo
Makes 2 servings
1 tablespoon unsalted butter,
optional
4 large eggs
1 tablespoon water
kosher salt, to taste
freshly gr ound pepper to taste
Melt butter (if using) in a 2-cup glass measuring
cup for 20 seconds on high (PL 10). Let cool
one minute. Break eggs into the cup, add water ,
and beat to blend with a fork or small whisk.
Microwave, uncover ed on high for 1 minute. Stir
vigorously to br eak up solids into curds.
Microwave, uncover ed on high for 30 seconds,
until creamy and firm, but still moist. Stir to
reach pr eferred consistency , remembering that
eggs will continue to cook even after the micro-
wave has stopped – resist the ur ge to cook lon-
ger; they will be at a safe temperature at 165°F .
If dryer eggs are pr eferred, cook an additional
10 to 15 seconds after second stirring. Season
to taste with salt and freshly gr ound pepper and
serve hot.
Nutritional information per ser ving
(made without butter):
Calories 149 (62% from fat) • carb. 1g • pro. 12g
• fat 10g • sat. fat 3g • chol. 425mg • sod. 121mg
• calc. 49mg • fiber 0g
Omelet with Zucchini and
Mushrooms
This omelet is an easy supper
on a busy night.
Makes 1 omelet
4 teaspoons unsalted butter,
divided
¼ cup julienned zucchini
(¼-inch cut)
3 1-inch mushrooms, sliced
2 green onions, trimmed and cut
into ¼-inch pieces
1
⁄
8
teaspoon basil or Italian herb
blend
2 large eggs
1
⁄
8
teaspoon kosher salt
pinch freshly gr ound pepper
2 tablespoons lowfat shredded
Cheddar or Swiss cheese
Place 3 teaspoons of the butter in a 9-inch
glass pie plate and place in the Cuisinart
®
Compact Microwave. Micr owave on high (PL
10) for about 10 to 20 seconds. Add zucchini,
mushrooms, gr een onions, and basil to plate
and toss to coat with butter. Micr owave on high
for 5 minutes, stirring the vegetables halfway
through cooking time. Remove and r eserve.
Soften the remaining teaspoon of butter in a 5-
or 6-inch microwave-safe soup plate. Spr ead
butter in bowl of dish. Beat eggs with a whisk
until frothy . Add salt and pepper. Pour into pr e-
pared plate. Micr owave on high for 45 seconds.
Use a heatproof rubber spatula to move the
partially set edges of the eggs to the center and
turn over . Microwave on high for 35 to 45 sec-
onds – omelet will rise and puff, until just set
and top is creamy . T op with cooked vegetables
and shredded cheese. Micr owave on medium-
high (PL 7) for 20 seconds to reheat vegetables
and partially melt cheese. Loosen omelet with
the spatula, folding it over and turning onto
serving plate. Serve hot.
Nutritional information per omelet:
Calories 349 (72% from fat) • carb. 7g • pro. 18g
• fat 28g • sat. fat 13g • chol. 474mg • sod. 369mg
• calc. 168mg • fiber 2g