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20
Frittata
The Cuisinart
®
Multicooker really can do it
all. Be sure to have potholders on hand when
inverting the frittata onto a serving plate.
Makes 6 servings
1 tablespoon olive oil
¼
to ½ medium leek, thinly sliced
¼ teaspoon kosher salt, divided
Pinch freshly ground black pepper
8 large eggs
½ cup milk (any fat variety)
Nonstick cooking spray
½ cup shredded cheese
1 tablespoon thinly sliced chives
1. Put the olive oil in the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low, the time for 5
minutes, and press Start.
2. Once the unit is preheated and the oil is hot,
add the leek with a pinch each of the salt and
pepper. Sauté until the leek is softened, but
does not pick up any color. Remove and cool
slightly.
3. Put the eggs, milk, and remaining salt into a
large mixing bowl. Whisk until combined.
4. Lightly coat a round ceramic baking/
casserole dish, no larger than 7 inches in
diameter, with the nonstick cooking spray.
Add the egg mixture and then stir in the
sautéed leek. Top with the cheese and
chives. Cover with aluminum foil that has also
been coated with nonstick cooking spray.
5. Put the rack into the cooking pot of the
Cuisinart
®
Multicooker with 2 cups of water.
Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
in half again two more times to create a strip
about 24 inches in length and 2 inches wide
to make a cradle.
6. Put the filled baking dish in the center of the
foil strip and then carefully lift, and transfer to
the rack in the cooking pot.
7. Secure the lid and select Custom. Set the
pressure to Low, the time for 10 minutes,
and press Start.
8. Once the tone sounds, press the Steam
Release button to quickly release pressure.
9. When pressure is completely released,
carefully open lid and, using potholders,
lift the foil cradle and casserole out of the
cooking pot. Uncover and invert frittata onto
a serving plate and serve immediately.
Nutritional information per serving:
Calories 164 (64% from fat) • carb. 4g • pro. 6g
fat 12g • sat. fat 4g • chol. 257mg • sod. 252mg
calc. 113mg • fiber 0g
Hard-Boiled Eggs
The timing in this recipe is for a true hard-boiled
egg. To have it a little less done, just reduce the
time slightly, about 4 minutes for a medium-
cooked egg.
Makes 6 hard-boiled eggs
1 cup water
6 large eggs
Ice bath (bowl of water filled
with ice cubes)
1. Insert the rack into the cooking pot of the
Cuisinart
®
Multicooker and add the water.
2. Using a safety pin, pierce a small hole in the
bottom (the larger part) of each egg. Place
the eggs on the rack.
3. Secure the lid and select Custom. Set the
pressure to Low, the time for 6 minutes, and
press Start.
4. Once the tone sounds, press the Steam
Release button to quickly release pressure.
5. When the pressure is completely released,
carefully open the lid and remove the eggs.
Immediately place the cooked eggs into the
ice bath to prevent overcooking.
6. If not using or consuming the eggs
immediately, store in refrigerator until ready
to serve.
Nutritional information per egg:
Calories 72 (62% from fat) • carb. 0g • pro. 6g
fat 5g • sat. fat 2g • chol. 186mg • sod. 71mg
calc. 28mg • fiber 0g
Deviled Eggs
One cannot make hard-boiled eggs without
thinking up a great deviled egg recipe. This has
the classic flavors, but we encourage topping
with bacon bits, chives, or spices to finish.
Makes 12 servings
6 hard-boiled eggs
3 tablespoons mayonnaise
1 tablespoon olive oil
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