- 12 -
SCRAMBLED EGGS
For each egg, add 1 tbsp (15 ml) milk, water or
tomato juice and a dash of salt. Beat eggs. Pour into
a greased bowl. Cook eggs according to the chart.
Stir two or three times during cooking.
EGGS
COUNTRY BREAKFAST
2 medium potatoes 2
1
⁄4 cup butter or margarine 60 ml
1
⁄4 cup chopped green pepper 60 ml
1
⁄4 cup chopped onion 60 ml
4 eggs 4
1
⁄2 cup milk 125 ml
1
⁄2 tsp salt 2 ml
1
⁄8 tsp pepper 0.5 ml
2 slices processed 2
cheese, halved,
optional
To Microwave: Cook potatoes according to
directions on page 32. Let stand 5 minutes; peel and
slice. Meanwhile, in an 8" (20 cm) round dish,
combine butter, green pepper and onion. Cook at P7
3 - 4 minutes, or until vegetables are tender; add
sliced potatoes. Beat eggs, milk, salt and pepper
together; stir into potatoes mixture. Cook, covered
with plastic wrap, at P4 5 - 6 minutes, or until eggs
are set; stir twice. Top with cheese. Let stand,
covered,
5 minutes before serving.
Makes: 4 servings
BASIC OMELETTE
1 tbsp butter or margarine 15 ml
2 eggs 2
2 tbsp milk 30 ml
1
⁄8 tsp salt 0.5 ml
dash pepper
To Microwave: Heat butter in a 9" (23 cm) pie plate,
at P7 30 seconds, or until melted, turn plate to coat
bottom with butter. Meanwhile, beat remaining
ingredients together; Pour into pie plate. Cook,
covered loosely, but completely with plastic wrap or a
lid, at P4 2
1
⁄4 - 3
1
⁄4 minutes, or until omelette is almost
set; stir after 1 minute. Let stand, covered,
2
1
⁄2 minutes. With a spatula, loosen edges of
omelette from plate; fold into thirds to serve.
Makes: 1 serving
Variations:
Cheese omelette: before folding, sprinkle
1
⁄4 cup
(60 ml) of shredded cheese down center of omelette.
Ham omelette: before folding, sprinkle
1
⁄4 cup (60 ml) of finely chopped cooked ham down
center of omelette.
Herb omelette: blend in
1
⁄8 tsp (0.5 ml) of basil,
thyme or crushed rosemary with eggs and milk.
Jelly omelette: before folding, spoon
1
⁄4 cup
(60 ml) of jelly down center of omelette.
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