3
BREAKFAST
Asparagus and Prosciutto Scramble
A delicious combination of flavors in a quick and easy breakfast.
Makes 10 servings
1
tablespoon extra virgin olive oil
2
medium garlic cloves, finely chopped
3
green onions, chopped (include some of the flavorful green part)
8
ounces asparagus, chopped into ¼-inch pieces
4
ounces thinly sliced prosciutto, cut into ¼-inch slivers
16
large eggs
½
teaspoon kosher salt
1
teaspoon freshly ground black pepper
8
ounces Fontina cheese, shredded
2
tablespoons fresh basil, cut into
¹∕
8
-inch slivers
1 . Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 325°F; add
the olive oil .
2 . Once oil is hot and shimmering, add the garlic and green onions; cook about
two minutes, or until garlic is golden and onions are soft . Add the asparagus
and toss with garlic and onions; sauté 2 to 3 minutes, until just tender . Add the
prosciutto and sauté 1 to 2 minutes, until browned . Reduce heat to 300°F .
3 . Whisk the eggs, salt, and black pepper together until frothy; add to Skillet . Let
cook 30 seconds, stirring gently . Add the Fontina and basil; continue to cook,
stirring occasionally, until eggs are scrambled, about 8 to 9 minutes .
4 . Serve immediately .
Nutritional information per serving:
Calories 250 (64% from fat) • carb. 3g • pro. 20g • fat 18g • sat. fat 7g
• chol. 371mg • sod. 709mg • calc. 178mg • fiber 1g
Sausage and Cheddar Breakfast Strata
Assembled the night before then baked in the morning, this dish is
perfect for a brunch for a crowd.
Makes twelve 1-cup servings
1
loaf (1 pound) French or Italian bread, cut into ¾-inch cubes
1½
pounds low-fat breakfast sausage, casings removed, cooked
and crumbled
8
ounces sharp Cheddar, shredded
1
cup packed chopped green onion (include some of the flavorful
green part)
12
large eggs
3
cups heavy cream
1
cup whole milk
1
teaspoon kosher salt
1
teaspoon dry mustard
½
teaspoon paprika
¼
teaspoon freshly ground black pepper
¼
teaspoon ground nutmeg
cooking spray
1 . In a large mixing bowl, toss together the bread cubes, sausage, cheese, and
green onion; reserve .
2 . In another large mixing bowl, whisk the eggs until well blended . Add the cream,
milk, salt and spices . Whisk until completely combined . Slowly pour the egg
mixture over the bread mixture . Press down on the bread to make certain all
of it is submerged . Cover directly with plastic wrap and refrigerate for at least
6 hours or overnight . Take out 1 hour before baking and let stand at room
temperature .
3 . Lightly and evenly coat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet
with cooking spray . Preheat the Skillet to 250°F .
4 . Add the strata mixture to the preheated pan . Cover and cook for 30 minutes,
stirring occasionally . After 30 minutes, move the Skillet lid so it is only partially
covering the pan; cook for another 30 minutes, again stirring occasionally .
Reduce heat to warm; uncover completely and cook for an additional 30 to 40
minutes, until strata is cooked through .
5 . Serve immediately .
Nutritional information per serving (1 cup):
Calories 547 (63% from fat) • carb. 26g • pro. 25g • fat 38g • sat. fat 21g
• chol. 341mg • sod. 1137mg • calc. 279mg • fiber 0g
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6/23/10 3:36:25 PM
