Hamilton Beach 26049-CN, Instructions Manual

Page: 7 / 28

7
Recipes
(cont.)
Sausage and Potato Omelet
2 large eggs, beaten
1 Tablespoon (15 ml) sour cream
1/4 teaspoon (1.2 ml) Italian seasoning
1/8 teaspoon (0.6 ml) salt
1/8 teaspoon (0.6 ml) pepper
1/4 cup (59 ml) bulk sausage
1/4 cup (59 ml) diced hash browns
2 Tablespoons (30 ml) chopped onion
2 Tablespoons (30 ml) chopped pepper
2 Tablespoons (30 ml) shredded cheddar cheese
Directions:
Preheat skillet plates on medium heat. Beat eggs, sour cream,
Italian seasoning, salt, and pepper. Add sausage; close cover and
cook 2 minutes. Drain fat if necessary. Add potatoes, onion, and
pepper to sausage. Close cover and cook 2 minutes. Pour egg mix-
ture over potato mixture. Close cover and cook 3 minutes. Sprinkle
with cheese and remove from skillet. Serves: 1
Creamy Bacon and Tomato Omelet
2 slices bacon, cut into 1/2-inch (1.3-cm) pieces
2 large eggs, beaten
1 Tablespoon (15 ml) snipped chives
1/4 teaspoon (1.2 ml) dried basil leaves
Salt and pepper to taste
3 Tablespoons (44 ml) chopped tomatoes
1 Tablespoon (15 ml) cream cheese, cut into pieces
Directions:
Preheat skillet plates on medium heat. Place bacon in skillet; close
cover. Cook 3 to 4 minutes or until crisp. Place bacon on paper
towels and wipe skillet with paper towel to remove grease (skillet is
hot, use oven mittens if necessary). Mix eggs, basil, salt, and pep-
per. Pour egg mixture into skillet; close cover. Cook 3 minutes; add
cream cheese, bacon, and tomato to half of omelet. Fold in half to
cover mixture. Close cover; cook an additional 2 minutes or until
cooked through. Serves: 1