Ingredients:
2 egg whites
1 whole egg
2 tbsp spinach, chopped
2 tbsp mozzarella
2 basil leaves, cut into thin strips
salt & pepper, to taste
lettuce & tomato, to garnish
Directions:
1. Fill the Measuring Cup with water to the Omelette / Poached Line and pour
onto the Heating Plate.
2. Place the Boiling Tray on the Heating Plate and then sit the lightly greased
Omelette Bowl on top.
3. Beat eggs and pour into the Omelette Bowl.
4. Sprinkle the basil, spinach, mozzarella, and tomatoes over the whisked egg.
5. Cover with the Lid and turn on the Rapid Egg Cooker. When buzzer sounds,
remove eggs immediately to prevent overcooking.
6. Add salt and pepper to taste.
tomato
& spinach
FRIT TATA
∙ 26 ∙
C
h
e
f
T
i
p
!
Soak the eggs in ice water or run
them under cold water immediately
after removing them from the Rapid
Egg Cooker to stop the cooking
process, and to make peeling easier.
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