Fried Eggs; Homemade Pancakes; Crepes; Garden Vegetable Frittata - NuWave PIC PLATINUM Owner's Manual & Complete Recipe Book

Fried Eggs

Serves: 2
2 teaspoons olive oil, butter
non-stick spray
4 eggs
1-2 teaspoons water
Directions:
1. In large sauté pan, melt oil or butter
on Medium (275°F).
2. Break eggs into skillet.
3. When whites are set, add water.
4. Cover skillet and cook eggs for
3-4 minutes or until yolks begin
to thicken.
24 • NuWave PIC Platinum Complete Cookbook
™
®

Homemade Pancakes

Serves: 4
1½ cups self-rising flour
1 teaspoon baking powder
2 tablespoons white sugar
2 eggs, lightly beaten
1 cup milk
2 ounces butter
Pinch salt
Maple syrup
Butter
Directions:
1. Sift flour, baking powder, and salt
into bowl.
2. Make a well in center of bowl.
3. Mix eggs, milk, and melted butter in
small bowl.
4. Pour egg mixture into well all at
once, whisking to form
smooth batter.
5. Cover the bowl and let sit for
10 minutes.
6. Lightly brush sauté pan or griddle
with canola oil and heat on
Medium-High (375°F).
7. Pour ¼ cup batter into pan. Swirl
gently to form pancake.
8. Cook until bubbles form or bottom
gets golden brown and ends
begin to dry.
9. Flip pancake and cook other side
for 30 seconds.
10. Transfer to plate and repeat with
remaining batter.
11. Serve with butter and maple syrup.
Tip: Use buttermilk in place of regular
milk for buttermilk pancakes.
• Add ½ cup shredded potatoes for
potato pancakes.

Crepes

Serves: 4
2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tablespoons melted butter
Butter to coat the pan
Directions:
1. Combine eggs, milk, water, flour and
melted butter in blender and pulse
for 10 seconds.
2. Refrigerate batter for 1 hour.
3. Coat small non-stick pan with butter
and heat on Medium (275°F).
4. Pour 1 ounce batter into center of
pan and swirl to spread evenly.
5. Cook for 30 seconds and flip.
6. Cook for additional 10 seconds
and transfer crepe to cutting
board to cool.
7. Repeat steps 4-6 with
remaining batter.
8. Once cool, you can store crepes
in refrigerator for several days or in
freezer for up to 2 months.
Tip: For savory crepes, add ¼
teaspoon salt and ¼ cup chopped
herbs to batter.
Tip: For sweet crepes, add 2½
tablespoons sugar, 1 teaspoon
vanilla extract and 2 tablespoons
liqueur to batter.

Garden Vegetable Frittata

Serves: 6
2 tablespoons olive oil
6 small red potatoes, sliced
2 cups torn fresh spinach
1 bunch green onions, sliced
1 cup grape tomatoes, sliced
1 cup asparagus, diced
1 teaspoon crushed garlic
Salt and pepper to taste
6 eggs
½ cup milk
1 cup shredded Asiago cheese
Directions:
1. Heat olive oil in medium sauté pan
on Medium (275°F).
2. Add potatoes to pan, cover and cook
for 6-8 minutes.
3. Uncover pan and mix in spinach,
green onions, tomatoes,
asparagus and garlic.
4. Season vegetables with salt and
pepper and cook for 1-2 minutes,
until spinach is wilted.
5. In separate bowl, beat eggs and milk
together and pour into sauté pan.
6. Sprinkle eggs with cheese and
reduce PIC to Low (100°F).
7. Cover pan and cook for 5-7 minutes.
Breakfast • 25