Hamilton Beach MealMaker Express 80200 - Manual (Page 106)

840052500 Filling pt#2 12/22/98 11 : 02 AM Page 106 (1,1)
L
Mushroom, Onion, & Potato
Frittata
it AHI an
SUBSTITUTIONS:
Add your favorite
ingredients and
subtract those you
don’t like. Press some
convenience dough or
wrap it up in Tomato
& pésto Tortilla {page 24).
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Servlftg
Calories 226
Total Fat 14g
Saturated Fat 5g
CtxilesteFol 231mg
Sodkjm 529mg
Carbohydrates 13g
Dietary Fiber 29
Protein 13g
106
' Main Dishes - Vtfttarian
PREP: 5 min.
COOK: 9 min.
This itaiian omeiet can be served for breakfast, lunch, or dinner
This recipe has endless possibilities.
1 tablespoon olive oil
1 medium potato, diced
1 small onion, chopped
4 mushrooms, sliced
1 red or green bell pepper, chopped
4 eggs, beaten
'h teaspoon garlic powder
'h teaspoon salt
2 tablespoons Parmesan cheese, grated
'h cup (2 ounces) grated Fontina cheese
Preheat the Griddle to high.
Add oil and cook the potatoes and onions,
until lightly browned, stirring occasionally,
about 5 minutes.
Add the mushrooms and peppers and cook for
2 minutes.
Add the garlic powder and salt to the eggs and
pour them over the vegetables. Stir up from the
bottom until most of liquid is evaporated and
the eggs are set, about 1 minute.
Sprinkle with the cheeses. Cover and allow the
center of the frittata to set and the cheese to
melt, about 1 minute.
1« Lift the edge of the frittata up with a table knife
and slip the Bread Paddle underneath. Remove
to a serving platter.
Makes: 4 slices