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RECIPES
4-Egg Omelet
4 eggs
1 Tbsp. onion, minced
salt & pepper
1 fresh mushroom, sliced
1 tsp. butter
1 slice deli ham, chopped
1 Tbsp. bell pepper, minced
¼ cup cheddar cheese, shredded
1. To avoid cross contamination, wash hands and utensils after touching raw
eggs.
2. In a small bowl, beat the eggs. Add salt & pepper to taste.
3. Turn on the griddle to 15 minutes. Melt the butter and brown the peppers
and onions for 1-2 minutes. Set the onions and peppers aside.
4. Pour the eggs on the griddle and cook until browning on the bottom. Lift
the cooked eggs with a plastic spatula to allow the uncooked eggs to flow
down onto the skillet.
5. When the egg is mostly cooked, add the peppers, onions, mushrooms,
ham and cheese to one half of the eggs.
6. Use a plastic spatula to fold over the half
without
the ham and veggies.
7. Continue to cook and flip the omelet until both sides are nicely browned
and cheese is melted.
8. Serve with toast.
Serves 2
Avocado Toast
2 slices whole-wheat bread
salt & pepper
1 tsp. butter
1 ripe avocado, halved
2
eggs
hot
sauce
1. To avoid cross contamination, wash hands and utensils after touching raw
eggs.
2. Adjust the browning dial to desired setting and put bread down to toast.
3. Turn on the griddle to 5 minutes and melt the butter. Add the eggs and
cook over-easy until yolks are solid. Salt & pepper to taste.
4. When the toast is done, spread on the avocado evenly with a knife.
5. Top each piece with an egg.
6. Serve with hot sauce.
Serves 2
