Rival S160 - Manual (Page 9)

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DENVER OMELET
1 ⁄
2
cup diced, cooked ham 3 eggs
1 ⁄
4
cup chopped green bell pepper 2 tablespoons water
1 ⁄
4
cup sliced fresh mushrooms 1 ⁄
8
teaspoon salt
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine 1 ⁄
3
cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300 °F /150 °C . Add ham, green bell pepper, mush-
rooms, onions and butter. Saute 2 minutes, stirring frequently. Arrange
vegetables in an even layer. Lightly beat eggs with water, salt and cayenne
pepper; pour egg mixture over ham and vegetables. Cover and cook 4
minutes or until eggs are set. Sprinkle with cheese, cover and cook additional
2 minutes. To serve, slice omelet in half then gently fold each part in half. Lift
omelets from skillet with a wide spatula.
HAM AND EGG FAVORITE
1 tablespoon butter or margarine 2 eggs
1 ⁄
4
cup chopped onion 1 ⁄
2
cup chopped cooked ham
2 tablespoons all-purpose flour 1 ⁄
2
cup chopped fresh spinach
1 ⁄
4
cup milk 3 ⁄
4
cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300 °F /150 °C . Add butter and melt. Add onions and
saute until onions are tender, about 2 minutes, remove onion from skillet and
set aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg
mixture into pan. Cover and cook 2 minutes. Arrange ham, spinach and
cooked onions evenly over eggs. Sprinkle cheese evenly over top. Cover and
cook additional 2 minutes. Gently cut into four pie-shaped wedges. Lift each
wedge onto serving plate.
RECIPES