Breakfast & Brunch; Mixed Mushroom And Red Pepper Frittata; White And Sweet Potato Hash With Fennel - Cuisinart FP-12NC Series Instruction And Recipe Booklet

mIxED mUSHROOm AND RED PEPPER FRITTATA

Try this frittata paired with a green salad for a light lunch or dinner .
makes 10 servings
15 minutes for baking
3 ounces (85 G) Parmesan,
Preheat oven to 350°F (180°C).
cuT InTo ½-Inch cubes
(1.25 cm)
Insert the small metal chopping blade into the small work
3 GarlIc cloves
bowl of the Cuisinart
8 ounces (227 G) cremInI
Parmesan until finely chopped; remove and reserve. Add
mushrooms
the garlic cloves to the small bowl and process until finely
2 red bell PePPers, each
chopped; remove bowl and reserve.
cuT InTo 4 sTrIPs
1 TeasPoon (5 ml) drIed
Insert the slicing disc assembly, adjusted to 4mm, into the
Thyme
large work bowl and slice the mushrooms. Adjust the disc
1½ TablesPoons (25 ml)
to 2mm and then slice the red peppers.
exTra vIrGIn olIve oIl
¼ TeasPoon (1 ml) kosher
Place a 12-inch (30 cm) nonstick skillet* over medium heat.
salT, dIvIded
Add the olive oil and swirl the pan to coat the pan surface
½ TeasPoon (2 ml) freshly
evenly with the oil. Add the garlic to the skillet and sauté
Ground black PePPer,
dIvIded for 2 to 3 minutes, until fragrant. Add the mushrooms, red
10 larGe eGGs peppers, thyme, and a pinch each of the salt and pepper.
Sauté for about 8 to 10 minutes, until the vegetables have
softened.
While vegetables are cooking, beat the eggs together
well and stir in the remaining salt and pepper and
reserved Parmesan. Once vegetables are soft, reduce
heat to medium low and pour the eggs into the skillet;
lightly stir to evenly distribute the vegetables. Leave skillet
on the heat so that the bottom of the frittata begins to
set, about 5 minutes. Place skillet into oven and bake until
the top of the frittata is golden and puffed, about 15 to
20 minutes.
Carefully remove skillet from oven and invert onto a
cutting board to cut the frittata to serve immediately.
*If not using a nonstick pan, coat the pan with a nonstick
cooking spray before adding the eggs. To do so, once the
vegetables are sautéed, stir them into beaten eggs; spray
the pan before adding the egg and vegetable mixture.
Nutritional information per frittata:
Calories 102 (64% from fat)
sat. fat 2g
BREAKFAST & BRUNCH
34
Approximate preparation time: 25 minutes, plus
Food Processor and process the
®
| | |
carb. 2g pro. 7g fat 7g
| | |
chol. 212mg sod. 295mg calc. 38mg

WHITE AND SWEET POTATO HASH WITH FENNEL

A twist on traditional hash, this dish could also make a great
¼ cuP (50 ml) fresh Parsley
1 small onIon, cuT InTo
1-Inch (2.5 cm) PIeces
1 Pound (500 G)
yukon Gold PoTaToes,
scrubbed well
½ Pound (250 G) sweeT
PoTaToes, scrubbed
well
1 medIum fennel bulb
3 TablesPoons (45 ml)
unsalTed buTTer,
dIvIded
¾ TeasPoon (3.75 ml) ko-
sher salT
½ TeasPoon (2 ml) freshly
Ground black PePPer
½ TeasPoon (2 ml) drIed
Thyme
|
|
fiber 1g
dinner side dish .
makes 5 cups (1.25 L)
Approximate preparation time: 10 minutes, plus
25 minutes for cooking
Insert the small metal chopping blade into the small work
bowl of the Cuisinart ® Food Processor. Chop the parsley,
about 15 seconds; remove and reserve. Add the onions
and pulse to chop, about 6 pulses; remove work bowl
assembly and reserve.
Insert the slicing disc assembly, adjusted to 6mm, into
the large work bowl. Slice both the white and sweet
potatoes. Remove sliced potatoes and cut into
½-inch (1.25 cm) dice.
Adjust the slicing disc to 4mm and slice the fennel.
Put 2 tablespoons (30 ml) of butter into a large sauté pan
over medium heat. Once the butter has melted, add the
onion, potatoes, fennel, salt, pepper and thyme. Sauté
vegetables, stirring occasionally, for about 20 to 25 minutes,
covering pan for the last 5 to 8 minutes. For a crisper hash,
uncover and toss over heat for an additional 5 minutes.
Toss with remaining butter and reserved parsley.
Taste, adjusting seasoning accordingly, and serve.
Nutritional information per serving:
| |
Calories 118 (26% from fat) carb. 20g pro. 2g
| | |
sat. fat 2g chol. 9mg sod. 179mg calc. 26mg
BREAKFAST & BRUNCH
| |
fat 3g
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fiber 3g
35