Use and Care Manual

1 Add all ingredients to the Tall
Cup, twist on the Cross Blade, and
blend on the Power Base for six
seconds until fully whipped.
2 Heat butter/olive oil in a pan on the
stove over medium heat.
3 Add egg mixture, reduce heat
to low, and cook, gently stirring
occasionally to create a uffy texture
until the eggs fully set.
3 eggs
Salt & pepper to taste
Fresh dill or parsley
(optional)
½ tbsp butter
or olive oil
SIX-SECOND
SCRAMBLED EGGS
Whip your eggs in the Magic Bullet
®
before cooking
to make them extra light and uffy.
1 Heat ½ tbsp olive oil or butter in
a small pan over medium heat. Add
onion and tomatoes to the Tall Cup,
screw on the Cross Blade and pulse
to coarsely chop. Transfer to the pan
and sauté until soft, about 3 minutes.
Add spinach and cook until wilted
and warm, another two minutes.
Reduce heat to low.
2 Rinse and dry the Tall Cup. Add in
eggs, salt, and pepper, twist on the
Cross Blade, and pulse on the Power
Base 5-7 times until fully whipped.
Add to the pan, stirring quickly to
distribute ingredients, then let rest to
form a at omelet.
3 When the omelet sets, fold the egg
‘pancake’ in half and serve.
½ tbsp olive oil
or butter
1 boiler onion or ¼
medium white onion
½ tomato
or 3 cherry tomatoes
½ cup spinach
3 eggs
Salt & pepper to taste
VEGGIE
OMELET
Start your day with a full serving of
vegetables with this delicious and
lling breakfast!
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