Use and Care Manual

Torpedo™ Denver

Omelet

Makes 2-3 servings

Note: This will make 3 standard size

omelets or 2 large ones.

Tip: To cut the fat, use 3 whole eggs and

6 egg whites, replace the cheese with a

low-fat variety, and use cooking oil spray

in place of the butter.

Tip: To make this into a frittata, pour all

egg mixture in a large oven-proof skillet

and cook, lifting cooked part so that raw

eggs run under, until about half-cooked.

Place skillet under broiler until

cooked through.

Tip: Serve with salsa and sour cream.

6 large eggs

½ yellow onion, peeled

3 green bell pepper, seeded

3 red bell pepper, seeded

1 cup thick-sliced ham, cubed

1 cup shredded cheddar cheese

salt and pepper to taste

2-3 tsp. butter or margarine

1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE a

few times until mixture is combined.

2. Place 1 tsp. butter in a non-stick omelet pan over medium heat. Pour in

half (or a third) of egg mixture. Let cook a few seconds then push cooked egg

away from bottom of pan so that raw egg runs underneath until omelet is nearly

cooked through.

3. Cover and remove from heat. Let sit for 1 min. Fold in half and serve. Repeat

with remaining egg mixture.

Breakfast

T U R N U P T H E F U N R E C I P E S