Oster DuraCeramic CKSTSKFM12W-TECO User Manual page 13

Denver Omelet
1 ⁄ cup ham, diced and cooked
2
⁄ cup green bell pepper, chopped
1
4
1 ⁄ cup fresh mushrooms, sliced
4
1 green onion, sliced
1 tablespoon butter or margarine
1 ⁄ cup (1 ounce) cheddar cheese, shredded
3
Set skillet temperature to 300° F. Add ham, green bell pepper,
mushrooms, onions and butter. Sauté 2 minutes, stirring frequently.
Arrange vegetables in an even layer. Lightly beat eggs with
water, salt and cayenne pepper; pour egg mixture over ham and
vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle
with cheese, cover and cook additional 2 minutes. To serve, slice
omelet in half then gently fold each part in half. Lift omelet from
skillet with a wide spatula.
Ham and Cheese Favorite
1 tablespoon butter or margarine
1 ⁄ cup onion, chopped
4
2 tablespoons all-purpose flour
1 ⁄ cup milk
4
3 ⁄ cup (3 ounces) Swiss cheese, shredded
4
Set skillet temperature to 300° F. Add butter and melt. Add onions
and sauté until onions are tender, about 2 minutes, remove onion
from skillet and set aside. Combine flour, milk and eggs; beat
lightly to blend. Pour egg mixture into pan. Cover and cook 2
minutes. Arrange ham, spinach and cooked onions evenly over
eggs. Sprinkle cheese evenly over top. Cover and cook additional 2
minutes. Gently cut into four pie-shaped wedges with a soft utensil.
Lift each wedge onto serving plate.
3 eggs
2 tablespoons water
1 ⁄
8
Dash cayenne pepper
2 eggs
1 ⁄
2
1 ⁄
2
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teaspoon salt
cup ham, chopped and cooked
cup fresh spinach, chopped
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