Viking RDMOR206SS Convection Cookbook - Page 29

Frittata 3/4 cup diced green pepper 3/4 cup diced mushrooms 3/4 cup diced zucchini 3/4 cup diced onion 1/2 cup diced pimiento 2 tablespoons vegetable oil 6 eggs 2 packages (8 ounces each) cream cheese 1/4 cup milk 2 cups cubed bread (3 slices) 11/2 cups shredded Cheddar cheese 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper  Makes 8 servings Combine vegetables and oil in medium bowl; cover. Microwave at HIGH (100%) until vegetables are tender, about 5 minutes. Drain liquid. Beat eggs with cream cheese and milk until smooth. Mix in remaining ingredients. Pour into buttered 9-inch spring form pan. Bake 30 minutes on LOW MIX or until set in center. Cool 10 to 20 minutes. Cut into wedges. Per Serving: Calories: 426 Protein: 16 g. Carbohydrate: 12 g. Fat: 36 g. Cholesterol: 292 mg. Sodium: 685 mg. Cheese Soufflé 1/4 cup margarine or butter 1/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 11/2 cups milk 2 cups shredded Cheddar cheese (about 8 ounces) 6 eggs, separated  Makes 4 servings Place margarine in large bowl. Microwave at HIGH (100%) until melted, about 1 minute. Blend in flour, salt and cayenne. Gradually stir in milk. Microwave at MEDIUMHIGH (70%) until slightly thickened, about 6 minutes, stirring every 2 minutes. Add cheese. Microwave at MEDIUMHIGH (70%) 2 minutes; stir to blend. Preheat oven to 325˚F. Beat egg yolks. Stir a small amount of hot sauce gradually into egg yolks; return to sauce, blending well. Cool slightly. Beat egg whites until soft peaks form. With rubber spatula, fold egg whites into cheese sauce, half at a time, just until blended. Pour into greased 2-quart soufflé dish. Bake 30 to 35 minutes on LOW MIX or until top is puffed and golden and center is set. Serve immediately. Per Serving: Calories: 531 Protein: 27 g. Carbohydrate: 12 g. Fat: 41 g. Cholesterol: 478 mg. Sodium: 912 mg. 27