3
BREAKFAST
Asparagus and Prosciutto Scramble
A delicious combination of flavours in a quick and easy breakfast.
Makes 10 servings
1
tablespoon (15 ml) extra virgin olive oil
2
medium garlic cloves, finely chopped
3
green onions, chopped (include some of the flavourful
green part)
8
ounces asparagus, chopped into ¼-inch (0.6 cm) pieces
4
ounces (115 g) thinly sliced prosciutto, cut into ¼-inch (0.6 cm)
slivers
16
large eggs
½
teaspoon (2 ml) kosher salt
1
teaspoon (5 ml) freshly ground black pepper
8
ounces Fontina cheese, shredded (226 g)
2
tablespoons fresh basil, cut into
¹∕
8
-inch (.3 cm) slivers
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
325°F (160°C); 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 (150°C).
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 (250 ml) servings
1
loaf (1 pound, 500 g) French or Italian bread, cut into ¾-inch
(1.9”) cubes
1½
pounds (750 g) low-fat breakfast sausage, casings removed, cooked
and crumbled
8
ounces (226 g) sharp Cheddar, shredded
1
cup (250 ml) packed chopped green onion (include some of the
flavorful green part)
12
large eggs
3
cups (750 ml) heavy cream
1
cup (250 ml) whole milk
1
teaspoon (5 ml) kosher salt
1
teaspoon (5 ml) dry mustard
½
teaspoon (1.25 ml) paprika
¼
teaspoon (1 ml) freshly ground black pepper
¼
teaspoon (1 ml) 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
(35.5 cm) Skillet with cooking spray. Preheat the Skillet to 250°F (120°C).
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
