Manual Cuisinart CMW-55 (page 29 of 41) (English)

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1212

Scrambled Eggs for Two

Makes 2 servings

1 tablespoon unsalted butter,

optional

4 large eggs

1 tablespoon water

kosher salt, to taste

freshly ground pepper to taste

Melt butter (if using) in a 2-cup glass measuring

cup for 20 seconds on high (PL 10). Let cool

one minute. Break eggs into the cup, add water,

and beat to blend with a fork or small whisk.

Microwave, uncovered on high for 1 minute. Stir

vigorously to break up solids into curds.

Microwave, uncovered on high for 30 seconds,

until creamy and firm, but still moist. Stir to

reach preferred consistency, remembering that

eggs will continue to cook even after the micro-

wave has stopped – resist the urge to cook lon-

ger; they will be at a safe temperature at 165°F.

If dryer eggs are preferred, cook an additional

10 to 15 seconds after second stirring. Season

to taste with salt and freshly ground pepper and

serve hot.

Nutritional information per serving

(made without butter):

Calories 149 (62% from fat) • carb. 1g • pro. 12g

• fat 10g • sat. fat 3g • chol. 425mg • sod. 121mg

• calc. 49mg • fiber 0g

Omelet with Zucchini and

Mushrooms

This omelet is an easy supper

on a busy night.

Makes 1 omelet

4 teaspoons unsalted butter,

divided

¼ cup julienned zucchini

(¼-inch cut)

3 1-inch mushrooms, sliced

2 green onions, trimmed and cut

into ¼-inch pieces

⁄

teaspoon basil or Italian herb

blend

2 large eggs

⁄

teaspoon kosher salt

pinch freshly ground pepper

2 tablespoons lowfat shredded

Cheddar or Swiss cheese

Place 3 teaspoons of the butter in a 9-inch

glass pie plate and place in the Cuisinart

Compact Microwave. Microwave on high (PL

10) for about 10 to 20 seconds. Add zucchini,

mushrooms, green onions, and basil to plate

and toss to coat with butter. Microwave on high

for 5 minutes, stirring the vegetables halfway

through cooking time. Remove and reserve.

Soften the remaining teaspoon of butter in a 5-

or 6-inch microwave-safe soup plate. Spread

butter in bowl of dish. Beat eggs with a whisk

until frothy. Add salt and pepper. Pour into pre-

pared plate. Microwave on high for 45 seconds.

Use a heatproof rubber spatula to move the

partially set edges of the eggs to the center and

turn over. Microwave on high for 35 to 45 sec-

onds – omelet will rise and puff, until just set

and top is creamy. Top with cooked vegetables

and shredded cheese. Microwave on medium-

high (PL 7) for 20 seconds to reheat vegetables

and partially melt cheese. Loosen omelet with

the spatula, folding it over and turning onto

serving plate. Serve hot.

Nutritional information per omelet:

Calories 349 (72% from fat) • carb. 7g • pro. 18g

• fat 28g • sat. fat 13g • chol. 474mg • sod. 369mg

• calc. 168mg • fiber 2g

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Cuisinart CMW-55 Manual

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