– 76 –
Breakfast Basics
S
PANISH
O
MELET
Ingredients:
150
g
beaten eggs
400
g
potato
½ small piece onion
2½ tablespoon water
2 tablespoon olive oil
Moderate butter
Moderate salt, pepper
Method:
1. Add salt, pepper into the beaten egg and put
under room temperature. Cut the potato and
onion into slices of 5 mm, put into a deep heat-
resistant container, add salt, pepper, and then
add water and olive oil. Loosely wrap in a plastic
wrap, and then put at the center of the oven.
Cook on 800 W for 8-10 minutes.
2. Before 1 cools off, stir with a fork, and then blend
evenly with the beaten egg.
3. Grease the surface of the baking tray
with
butter, put 2 into it. Place it in Grill Tray in lower
shelf. Choose Crispy Grill, and cook for 12 to 13
minutes.
F
RENCH
B
READ
W
ITH
B
ASIL
A
ND
C
HERRY
T
OMATO
Ingredients:
6 piece french bread
1½ tablespoon pesto (commercially available)
1 tablespoon cheese power (sliced cheese)
3 cheery tomato
6 piece
basil
Method:
1. Paste bread with basil pesto, sprinkle with
cheese power, and topping with halved cherry
tomato
2. Put the food alone the outward of Grill Tray in
lower shelf position, select crispy grill, cook for 4
minutes, then Grill 1 for 4½ minutes.
3. Garnish with basil and serve.
F
RENCH
T
OAST
W
ITH
C
INNAMON
Ingredients:
2 piece toast
A: 50
g
egg
（
shelled
）
30
g
sugar
80 ml milk
Moderate cinnamon
20
g
butter
Moderate honey
Method:
1. Mix A well in a large bowl, soak toast completely
in the
mixture
2. Put the food in the center of Grill Tray topping
with crushed butter in lower shelf position, select
crispy grill, cook for 4 minutes, then Grill 1 for 4½
minutes.
3. Serve with cinnamon and honey.
F0003BU00QP_CB_2016023.indd 76 2016/6/23 11:30:36
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