Use and Care Manual

TEST KITCHEN
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We let some of our friends and neighbors use the Torpedo™
at home. Here are some of the creations they came up with!
Baked Veggie Frittata
Makes 4-6 servings
2 tbsp. breadcrumbs
4-6 eggs
dash of salt
dash of fresh ground pepper
dash each of dried oregano & basil
3 tbsp. skim milk
1 clove garlic, peeled
2 bell peppers, quartered with
veins removed
1 cup sliced mushrooms
6 cherry tomatoes
1 cup low-fat ricotta cheese
½ cup grated Romano cheese
1 ½ tsp. extra virgin olive oil
1. Preheat over to 375˚, spray 8x8 baking
dish with non-stick cooking spray and
sprinkle the bottom with the breadcrumbs.
2. Place the eggs, salt, pepper, basil, oregano
and milk into the Torpedo™ and lock lid into
place. PULSE to blend.
3. Add the bell peppers, mushrooms,
tomatoes, ricotta and ¼ cup of the
Romano cheese and PULSE a few times
to roughly chop the vegetables.
4. Pour the mixture into the baking dish,
sprinkle with remaining ¼ cup grated
Romano and drizzle with the olive oil.
Bake for 30 to 40 min.
5. The frittata is ready when the eggs are
set and a toothpick comes out clean
when inserted into the center.
75
I own a personal fitness company
in Los Angeles called RockStar Fit.
I am nationally certified in personal
training, group exercise, Pilates, mat
science, studio cycling, kickboxing,
biomechanics, gravity and fitness
assessments (to name a few!). I’ve
been a vegetarian for many years
and soon I will be a new mom!
Danielle
Celebrity Trainer and
Nutrition Counselor,
Los Angeles, CA