ICM Recipe Booklet

Entrees
Mushroom, Onion
and Feta Frittata
ACTIVE: 15 MIN | TOTAL: 25 MIN | SERVES: 2
3 eggs
2 cups button mushrooms, cleaned
½ red onion
1 tablespoon olive oil
3 tablespoons feta cheese, crumbled
1 pinch salt
1. Peel and slice half a red onion into ¼ inch thin
slices. Clean button mushrooms; then cut into
¼ inch thin slices. In a sauté pan with olive oil,
sweat onions and mushrooms under a medium
ame until tender. Remove from heat and place
on a dry kitchen towel to cool.
2. Preheat the Airfryer to 330°F. In a mixing
bowl crack 3 eggs and whisk thoroughly and
vigorously, adding a pinch of salt. In a 6-ounce
ramekin, coat the outside and bottom with a
light coating of pan spray. Pour eggs into the
ramekin, then the onion and mushroom mixture
and then the cheese. Place the ramekin in the
cooking basket and cook in the Airfryer for 10
to 12 minutes. The frittata is done when you can
stick a knife into the middle, and the knife comes
out clean.
Roasted Cornish
Game Hen
ACTIVE: 15 MIN | TOTAL: 30 MIN | SERVES: 4
1 cornish hen (approximately 2 pounds)
FOR THE MARINADE
½ cup olive oil
¼ teaspoon crushed red pepper akes
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
¼ teaspoon salt
¼ teaspoon sugar
zest of 1 lemon
1. Set the Cornish hen upright on a cutting board
and with the back of the hen facing you, use a
boning knife or a chef ’s knife to cut from the
top of the back bone to the bottom of the back
bone, making 2 cuts. Remove the back bone.
Split the hen lengthwise, cutting through the
breastplate. Take the two halves of the hen and
set them aside.
2. In a mixing bowl combine all ingredients for the
marinade, then add the hens. Refrigerate for 1
hour up to 24 hours.
3. Preheat the Airfryer to 390°F. Remove the hens
from the marinade, draining any additional liquid
with a strainer. Pat dry with a paper towel. Add
the hens to the cooking basket and cook for
14-16 minutes or until the leg is at an internal
temperature of 165°F.
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