Full Product Manual

Breakfast • 25
Garden Vegetable Frittata
Serves: 6
2 tablespoons olive oil
6 small red potatoes, sliced
2 cups torn fresh spinach
1 bunch green onions, sliced
1 cup grape tomatoes, sliced
1 cup asparagus, diced
1 teaspoon crushed garlic
Salt and pepper to taste
6 eggs
½ cup milk
1 cup shredded Asiago cheese
Directions:
1. Heat olive oil in medium sauté pan
on Medium (275°F).
2. Add potatoes to pan, cover and cook
for 6-8 minutes.
3. Uncover pan and mix in spinach,
green onions, tomatoes,
asparagus and garlic.
4. Season vegetables with salt and
pepper and cook for 1-2 minutes,
until spinach is wilted.
5. In separate bowl, beat eggs and milk
together and pour into sauté pan.
6. Sprinkle eggs with cheese and
reduce PIC to Low (100°F).
7. Cover pan and cook for 5-7 minutes.
Crepes
Serves: 4
2 large eggs
¾ cup milk
½ cup water
1 cup our
3 tablespoons melted butter
Butter to coat the pan
Directions:
1. Combine eggs, milk, water, our and
melted butter in blender and pulse
for 10 seconds.
2. Refrigerate batter for 1 hour.
3. Coat small non-stick pan with butter
and heat on Medium (275°F).
4. Pour 1 ounce batter into center of
pan and swirl to spread evenly.
5. Cook for 30 seconds and ip.
6. Cook for additional 10 seconds
and transfer crepe to cutting
board to cool.
7. Repeat steps 4-6 with
remaining batter.
8. Once cool, you can store crepes
in refrigerator for several days or in
freezer for up to 2 months.
Tip: For savory crepes, add ¼
teaspoon salt and ¼ cup chopped
herbs to batter.
Tip: For sweet crepes, add 2½
tablespoons sugar, 1 teaspoon
vanilla extract and 2 tablespoons
liqueur to batter.