Scrambled Eggs; Omelette; Homemade Yogurt; Breakfast Potatoes - NuWave PIC2 Manual & Complete Cookbook Owner's Manual, Recipes & Tips

Scrambled Eggs

Serves: 2
4 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or
non-stick cooking spray
Directions:
1. In medium bowl, combine eggs, milk,
salt and black pepper.
2. Beat eggs with rotary or electric
beater.
3. Poor egg mixture into large skillet.
4. Cook eggs on Medium (275°F),
without stirring, until mixture begins
to set on bottom and around edges.
5. Using spatula or wooden spoon,
lift and fold partially cooked egg
mixture so that uncooked portion
flows underneath.
6. Cook for 2-3 additional minutes
until eggs are cooked through and
still glossy.
18 • NuWave PIC2 Complete Cookbook 18 • NuWave PIC2 Complete Cookbook

Omelette

Serves: 1-2
2-3 eggs
1 tablespoon cold water
Salt and pepper to taste
1 tablespoon butter
Directions:
1. Whisk eggs in bowl with salt, pepper
and cold water.
2. Heat 10.5-inch fry pan on High
(425°F). Add butter and cook until
butter starts to melt.
3. Reduce heat to Medium (275°F) and
add egg mixture all at once.
4. Swirl with rubber spatula and cook
eggs until almost set.
5. Occasionally tilt pan and lift and fold
partially cooked egg mixture so that
uncooked portion flows underneath.
6. Using spatula fold the omelette in half
or thirds.
7. Flip over onto plate to serve.
Tip: Sprinkle the omelette with shredded
cheese, ham, bacon, and
vegetables.
• Make sure vegetables are small for
even cooking.

Homemade Yogurt

Yield: 1 quart or 8 Yogurt Jars
1 quart whole milk
1 packet (5 grams) yogurt starter
(powdered culture)
Directions
1. Pour milk into medium pot.
2. Press High (425°F) to bring milk up
to 180°F (or until milk starts to boil)
then let milk cool down to 108-112°F.
3. Dissolve powdered culture into milk,
mix well.
4. Pour mixture into yogurt jars.
5. Place yogurt jars in pot then fill pot
with water to ensure water covers at
least ¼ of the jars throughout
cooking process.
6. Press Low (100°F) and then press
"+" until display shows 130°F to
heat water (this allows milk to
maintain 110°F inside yogurt jars).
7. Continue heating for 4-4½ hours
or until yogurt has reached desired
firmness.
8. Refrigerate to stop incubation.
9. Fruit and nuts can be added to
yogurt before serving.
Tip: For the best results, use
Jump-Start yogurt starter.

Breakfast Potatoes

Serves: 4
2 cups coarsely chopped tiny new
potatoes or round red potatoes
½ cup chopped onion
½ cup chopped green or red bell
pepper
2 tablespoons olive oil
½ teaspoons salt
½ teaspoon pepper
½ cup shredded cheddar cheese
(optional)
Directions:
1. In medium sauce pan, add potatoes
and enough water to cover.
2. Season with salt to taste and heat on
Medium-High (375°F) until water
boils.
3. Once water boils, cook potatoes for
an additional 4-5 minutes.
4. Drain potatoes to remove any
excess water.
5. In large nonstick skillet, heat olive oil
over Medium (275°F).
6. Add potatoes, onions, and bell
peppers to skillet.
7. Cook for 15-20 minutes until tender,
stirring occasionally.
8. Season with salt and pepper and
sprinkle with cheese before serving.
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Breakfast • 19