19
BACON AND BRIE OMELETTE serves 3
• 3 large eggs
• 50ml single cream
• 100g bacon, chopped
• 70g brie, diced
• Small bunch of chives, chopped
• 3 tsp of olive oil
• Pinch of salt and pepper
Add the oil followed by the bacon to the omelette plates and allow to cook for 2 minutes at
205ºC. Beat the eggs with the rest of the seasoning and cream and pour in to the omelette
plates. Top with diced brie. Close lid, lower temperature to 175ºC and allow to cook for a further
5 - 7 minutes or until cooked.
MINI POTATO AND LEEK FRITTATA serves 3
• 1 medium potato, peeled and thinly sliced
• 1 tbsp. olive oil
• 1/2 leek thinly sliced
• 3 large eggs
• 50g of Gruyère cheese, grated
• Pinch of salt and pepper
• Handful chopped parsley
Add the oil followed by the potato and leeks to the omelette plates and allow to cook for 5
minutes at 205ºC, turning occasionally. Beat the eggs with the rest of the seasoning and pour in
to the omelette plates. Top with cheese. Close lid, lower temperature to 175ºC and allow to cook
for a further 5 - 7 minutes or until cooked.
BACON AND POTATO ROSTI serves 3
• 1 tbsp olive oil
• 200g smoked bacon, chopped
• 1 baking potato, peeled and grated
Add the oil followed by the bacon to the omelette plates and allow to cook for 5 minutes at
205ºC. Remove all moisture from the grated potato by either wringing it in a tea towel or
pressing it in the bottom of a sieve. Add the potato to the cooked bacon and mix well to
combine the ingredients. Press the mixture down with a spatula to ensure it keeps its shape.
Close lid and cook for a further 7-9 minutes until brown and crispy.
