25
24
2 eggs (or 4 egg whites)
2-3 tbsp cup basil,
cut into thin strips
3 cherry tomatoes, halved
2 tbsp shredded mozzarella
salt & pepper, to taste
INGREDIENTS:
CAPRESE
OMELETTE
DIRECTIONS:
Whisk the eggs in a bowl and salt to taste. Plug in the Omelette Maker. When
the Green Indicator Light turns on, open the Omelette Maker and spray or coat
the Cooking Surfaces with some olive oil. Pour eggs onto the Cooking Surface.
Sprinkle the basil, mozzarella, and tomatoes over the whisked egg. Cover and
lock the Latch. After 2 minutes, flip the Omelette Maker and let cook another
minute. Check to see that the eggs are cooked through.
Remove with a heat-resistant nylon or silicone cooking utensil. Season with
pepper and serve.
2 cups all-purpose flour
1 tbsp baking powder
¾ cup milk
½ tsp salt
½ cup (1 stick) cold butter,
cut into small chunks
pepperoni and shredded
mozzarella cheese
(or preferred fillings)
marinara sauce, for dipping
INGREDIENTS:
PIZZA
POCKETS
DIRECTIONS:
Sift together the flour, baking powder, and salt. Add the butter and use a pastry
cutter or fork to cut butter into the flour until it is a coarse crumb. Stir in the milk
and mix until dough comes together. Roll your dough out on a floured surface
so that it is ½ inch thick. Cut out as many 4” circles as you can. Alternatively, you
can use premade biscuit dough instead of making dough from scratch. If using
premade biscuit dough, slice each premade biscuit in half so that they are
about ½ thick and then proceed with directions. Stretch dough circles so they
resemble the shape of the Cooking Surfaces in the Omelette Maker. Top one
dough circle with pepperonis and mozzarella cheese. Top with another dough
circle and pinch the edges closed. Cook Pizza Pocket in the Omelette Maker
until golden and crispy. Serve with a side of marinara sauce for dipping.
