• 21
Breakfast • 21
Garden Vegetable Frittata
Serves: 6
30 ml olive oil
6 small red potatoes, sliced
16 oz torn fresh spinach
1 bunch green onions, sliced
8 oz grape tomatoes, sliced
8 oz asparagus, diced
5 grams crushed garlic
Salt and pepper to taste
6 eggs
5 oz milk
8 oz shredded Asiago cheese
Directions:
1. Heat olive oil in medium sauté pan
on Medium (135°C).
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 (40°C).
7. Cover pan and cook for 5-7 minutes.
Crepes
Serves: 4
2 large eggs
6 oz milk
4 oz water
8 oz our
2 oz melted butter
Butter to coat the pan
Directions:
1. Combine eggs, milk, water, our 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 (135°C).
4. Pour 1 oz batter into center of
pan and swirl to spread evenly.
5. Cook for 30 seconds and ip.
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 1 gram
salt and 60 grams chopped herbs
to batter.
Tip: For sweet crepes, add 36 grams
sugar, 5 ml vanilla extract
and 30 ml liqueur to batter.
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