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EGG COOKER RECIPES (cont.)
OMELET WITH GREENS AND CHEESE
Makes 1 serving
3 large eggs
Kosher salt, freshly ground pepper
⅓ cup Muenster cheese, shredded, divided
⅓ cup sautéed greens (such as spinach, kale, or Swiss chard)
1. Lightly butter omelet tray. Break eggs into a separate bowl, add kosher salt
and pepper. Beaten to blend. Pour egg mixture into omelet tray and cook
accordingly.
2. Place cooked omelet onto a plate, top with Muenster and greens. Using
spatula, fold one side of omelet over filling.
OMELET WITH MUSHROOMS AND RICOTTA
4 ounces button mushrooms
Kosher salt, freshly ground pepper
4 ounces fresh ricotta or cream cheese (about ½ cup)
¼ ounce Parmesan, finely grated (about ¼ cup)
6 large eggs
1. Finely chop the mushrooms. Add mushrooms to skillet, season with salt
and pepper, and increase heat to medium-high. Cook until browned, about
5 minutes. Use a slotted spoon to transfer to a small bowl.
2. Add ricotta and Parmesan to mushrooms and stir well to combine; season
with salt and pepper.
3. Lightly butter omelet tray. Break eggs into a separate bowl and blend. Pour
half of egg mixture into omelet tray and cook accordingly. Cook the
remain half. Place cooked omelet on to a plate, top with mushroom
mixture. Using spatula, fold one side of omelet over filling.
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