Cuisinart GR-M3CB User Manual - Page 12

Breakfast Sausage, Pepper and Cheddar Frittata A great brunch dish for a crowd - or serve leftovers the next day as a light lunch. Makes 8 servings 2 teaspoons olive oil, divided 8 ounces cooked breakfast sausage, cut into slices 1 medium red bell pepper (about 5 to 6 ounces), cut into ½-inch dice 12 large eggs ½ cup milk ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 green onions, trimmed and sliced 4 ounces Cheddar, shredded 1. Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add one teaspoon of the olive oil to the pan. 2. Once the oil is hot, add the sausage slices. Lightly brown on both sides, about 3 to 5 minutes per side. Remove and reserve. 3. Add the remaining olive oil and the diced red pepper; cook until lightly browned and softened, about 5 minutes. 4. While the peppers are cooking, whisk together the eggs with the milk and salt and pepper. 5. Once peppers have softened, stir in the green onions and let cook for an additional minute or two. 6. Add the sausage back to the pan, then lower the temperature to 300°F. 7. Add the egg mixture to the pan and top with the shredded Cheddar. Cover and let cook for about 35 to 40 minutes, until the eggs are set. 8. Serve immediately. Nutritional information per serving (based on 8 servings): Calories 271 (65% from fat) carb. 4g • pro. 19g • fat 19g sat. fat 7g • chol. 309mg • sod. 771mg calc. 175mg fiber 0g Banana Pancakes These pancakes lean on the sweet side - perfect for that special Sunday brunch, plus the kids will love them. Makes about 14 pancakes 1¾ cups unbleached, all-purpose flour ¼ cup granulated sugar ¼ cup light brown sugar, packed 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon table salt ¼ teaspoon ground cinnamon 1½ cups buttermilk 2 large eggs ¾ teaspoon pure vanilla extract 2 ripe bananas (½ mashed, 1½ cut into thin slices) divided ¼ cup unsalted butter, melted Unsalted butter to coat pan 1. Stir the flour, granulated and light brown sugars, baking soda, baking powder, salt and cinnamon together in a small mixing bowl. Reserve. 2. Put the buttermilk, eggs, vanilla extract and mashed, ripe banana into a separate large mixing bowl. Whisk together until well blended. 3. Stir in the melted butter. And then gently stir in the reserved dry ingredients until just incorporated. 4. Assemble the Cuisinart® Stack5® to 350°F. 5. Once preheated, melt a small amount of butter to just coat the baking pan. 6. Drop batter evenly into the baking pan using a ¼-cup measure. Place 2 to 3 banana slices on each pancake. Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, about 1 to 2 minutes longer. Repeat with remaining batter. 7. Transfer to warm plates for serving. As you finish each round of pancakes, you can keep them warm on a wire rack placed on a baking sheet inside a low oven (200°F). Nutritional Information per serving (2 pancakes): Calories 199 (34% from fat) • carb. 27g • pro. 6g fat 8g • sat. fat 4g • chol. 71mg • sod. 306mg calc. 81mg • fiber 1g 12