14
Herbed Omelette Sandwich
Serves 2
3 bacon rashers, trimmed and thinly sliced
100g button mushrooms, sliced
1
⁄
3
cup shallots, thinly sliced
3 x 60g eggs, lightly beaten
Freshly ground black pepper (optional)
1 tablespoon freshly chopped herbs
¼ cup thinly sliced roasted capsicum
1 large focaccia, halved
125g sliced Swiss cheese
1.
Preheat Kambrook Stainless Steel
Health Grill until green ‘READY’ light
illuminates.
2.
Meanwhile, fry bacon in a non-stick
fry pan until crisp. Remove from pan
and set aside. Sauté mushrooms and
shallots in fry pan until any liquid has
evaporated. Remove from heat.
3.
Beat eggs lightly adding pepper and
herbs. Pour mixture over mushrooms
in pan. Cook over medium heat until
eggs are set but soft in the centre,
approximately 3-5 minutes. Remove
the omelette and roughly chop.
4.
Split focaccia halves to form two
sandwiches. Fill focaccia with omelette,
capsicum, cheese and bacon.
5.
Place prepared focaccia into
preheated Kambrook Stainless
Steel Health Grill, close the lid and
cook until golden, crisp and heated
through, approximately 6-8 minutes or
until desired doneness.
6.
Serve immediately with salad greens.
Mexican Tortillas
Serves 2
125g Mexican salsa
1
⁄
4
cup mashed red kidney beans
1 tablespoon freshly snipped garlic chives
100g finely chopped chor
izo sausage
8 tortilla rounds (unfried variety)
100g tzatziki, prepared dip
100g avocado dip
125g mozzarella cheese, grated
½ cup sour cream, for serving
1.
Preheat Stainless Steal Grill until green
‘READY’ light illuminates.
2.
Combine salsa, beans, chives and
sausage. Divide mixture evenly and
spoon over four tortillas. Top with
alternating layers of tzatziki, avocado
and cheese, then cover with
remaining four tortillas to make four
sandwiches. Be careful not overfill.
3.
Place prepared tortillas, one at a time
into preheated Grill, close the lid and
cook until golden, crisp and heated
through, approximately 4-6 minutes or
until desired doneness.
4.
Serve immediately with sour cream
and salad greens.
KCG200_IB_FA.indd 14
11/02/10 10:24 AM
