11
Breakfast Sausage,
Pepper and Cheddar
Frittata
A great brunch dish for a crowd – or serve
leftovers the next day as a light lunch.
Makes 8 servings
2
teaspoons (10 ml) olive oil, divided
8
ounces (227 g) cooked breakfast
sausage, cut into slices
1
medium red bell pepper (about 5 to
6 ounces [145 to 170 g]), cut into
½-inch (1.25 cm) dice
12
large eggs
½
cup (125 ml) milk
¾
teaspoon (3.75 ml) kosher salt
½
teaspoon (2.5 ml) freshly ground
black pepper
2
green onions, trimmed and sliced
4
ounces (113 g) Cheddar, shredded
1. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 400°F (200°C).
Add one teaspoon (5 ml) of the olive oil to
the pan.
2. Once the oil is hot, add the sausage slices.
Lightly brown on both sides, about 3 to
5 minutes per side. Remove and reserve.
3. Add the remaining olive oil and the diced
red pepper; cook until lightly browned and
softened, about 5 minutes.
4. While the peppers are cooking, whisk
together the eggs with the milk and salt
and pepper.
5. Once peppers have softened, stir in the
green onions and let cook for an additional
minute or two.
6. Add the sausage back to the pan,
then lower the temperature to 300°F
(150°C).
7. Add the egg mixture to the pan and top
with the shredded Cheddar. Cover and let
cook for about 35 to 40 minutes, until the
eggs are set.
8. Serve immediately.
Nutritional information per serving (based on 8 servings):
Calories 271 (65% from fat) carb. 4g • pro. 19g
fat 19g sat. fat 7g • chol. 309mg • sod. 771mg
calc. 175mg fiber 0g
Banana Pancakes
These pancakes lean on the sweet side –
perfect for that special Sunday brunch,
plus the kids will love them.
Makes about 14 pancakes
1¾
cups (425 ml) unbleached,
all-purpose flour
¼
cup (60 ml) granulated sugar
¼
cup (60 ml) light brown sugar,
packed
1
teaspoon (5 ml) baking soda
½
teaspoon (2.5 ml) baking powder
¼
teaspoon (1 ml) table salt
¼
teaspoon (1 ml) ground cinnamon
1½
cups (375 ml) buttermilk
2
large eggs
¾
teaspoon (3.75 ml) pure vanilla
extract
2
ripe bananas (½ mashed,
1½ cut into thin slices) divided
¼
cup (60 ml) unsalted butter, melted
Unsalted butter to coat pan
1. Stir the flour, granulated and light brown
sugars, baking soda, baking powder, salt
and cinnamon together in a small mixing
bowl. Reserve.
2. Put the buttermilk, eggs, vanilla extract
and mashed, ripe banana into a separate
large mixing bowl. Whisk together until well
blended.
3. Stir in the melted butter. And then gently
stir in the reserved dry ingredients until just
incorporated.
4. Assemble the Cuisinart
®
Stack5 to 350°F
(180°C).
5. Once preheated, melt a small amount of
butter to just coat the baking pan.
6. Drop batter evenly into the baking pan
using a ¼-cup (60 ml) measure. Place 2 to
3 banana slices on each pancake. Cook
pancakes until bubbles form, about
2 minutes; flip and cook until done, about 1
to 2 minutes longer. Repeat with remaining
batter.
7. Transfer to warm plates for serving. As you
finish each round of pancakes, you can
keep them warm on a wire rack placed on
a baking sheet inside a low oven (200°F
[95°C]).
