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17
Breakfast Burrito
Serves 4
6 slices of bacon
1 mushroom, sliced and sautéed
2 tbsp milk
6 eggs, lightly beaten
Salt and pepper to taste
4 flour tortillas (8 inches)
1 ½ cups shredded cheddar cheese
½ cup thinly sliced red onions
2 tomatoes, diced
½ bunch chives, chopped
1.
Preheat the skillet at setting 8 for 2
minutes.
2.
Cook bacon until crisp, and drain on
paper towel. Cook sliced mushroom
and remove once tender; set aside.
3.
Whisk eggs and milk together, add
salt and pepper and pour into the
skillet. Turn control probe dial to
setting to 5 and stir until the eggs are
completely set.
4.
Spoon about ¼ cup of egg mixture
down the centre of each tortilla;
sprinkle with cheese, onion,
mushroom, diced tomatoes, chives
and reserved bacon. Fold bottom and
sides of each tortilla over filling.
5.
For extra crunch, toast burrito under a
grill or in the oven for a few minutes.
Apple Compote
Cooking spray
1 tbsp butter
3 cups sliced and peeled Pink Lady
apples
¼ cup maple syrup
½ tsp ground cinnamon
1.
Preheat the skillet at setting 5 for 2
minutes.
2.
Coat skillet with cooking spray, and
melt butter.
3.
Add apples and sauté for 8 minutes or
until tender.
4.
Stir in maple syrup and cinnamon,
and allow to cool.
5.
Enjoy for breakfast by itself, or with
Greek yoghurt.