SOUTHWEST VEGGIE FRITTATA

Yields: 2 Servings

Ingredients

1⁄2 jalapeno pepper, seeded
1⁄2 small onion, peeled & halved
4 grape tomatoes
3 large eggs
1/8 tsp. coarse kosher salt
2 tbsp. water
1⁄2 cup pepper jack cheese, shredded

Instructions

Combine jalapeno and onion in base of Chop ’N Prep Chef. Replace cover and pull cord to process until chopped.
Add tomato to Chop ’N Prep Chef base, cover and pull cord until chopped.
In Quick Shake® Container, combine eggs, salt and water, cover and shake vigorously until well combined.
Pour mixture into Microwave Breakfast Maker, add veggies and sprinkle with cheese.
Cover and microwave on high power 2 minutes and 15 seconds. If egg is not thoroughly cooked, add 15 seconds and check for doneness. Let cool slightly before serving.

Note: If desired, serve topped with additional cheese, tomatoes and fresh herbs.

DELIGHTFULLY DECADENT CHOCOLATE CAKE

Yields: 2 Servings

Ingredients

1⁄4 cup hazelnut spread
1 large egg
4 tbsp. unsweetened cocoa powder 3 tbsp. granulated sugar
1 1⁄2 tbsp. whole milk
1 tbsp. vegetable oil
1⁄4 cup semisweet chocolate chips 1⁄4 cup heavy cream
2 tbsp. granulated sugar

Instructions

In small bowl, place hazelnut spread, egg, cocoa powder, sugar, milk and oil. Whisk until mixture is smooth.
Pour batter into base of Microwave Breakfast Maker and sprinkle chocolate chips evenly over the top.
Cover and microwave on high power 90 seconds. At the end of cooking time, let rest for 2 minutes before opening.
While cake is cooking, pour heavy cream and remaining 2 tbsp. of sugar into base of Chop ’N Prep Chef. Replace cover and pull cord for approximately 45 seconds or until thick.
When cake has cooled, top with whipped cream and serve.

Note: Can be topped with additional chocolate chips, whipped cream, fresh strawberries and grated chocolate or powdered sugar.

GARLIC BUTTER GRILLED POTATOES

Preparation

A quick and simple weeknight side dish. When you leave the skin on potatoes, it provides additional vitamin B6 and C, as well as potassium and other important minerals. Should there be any leftovers around the next morning, these potatoes will make a great breakfast hash brown.

Yield: 4

Serving Size: ¼ wedge

Ingredients

2 Russet potatoes
¼ tsp. coarse kosher salt
4 tbsp. salted butter
1 garlic clove
¼ cup fresh Italian (flat-leaf) parsley leaves, loosely packed

Instructions

Using the Mandoline with slicing blade, slice potatoes using the #2 setting. Layer potatoes in the base of the MicroPro™ Grill and sprinkle with salt.
In the base of the Chop ‘N Prep, add butter, garlic and parsley. Cover and pull cord until garlic and parsley are well minced.
Using a spoon, place dollops of garlic butter on top of potatoes. Place cover on MicroPro™ Grill in the grilling position. Microwave on high power 7 minutes. Serve

COCONUT GREEN CURRY MUSSELS

Preparation

Yield: 5 mussels

Serving Size: 4

Ingredients

2 garlic cloves, peeled
1 tbsp. fresh ginger
1 jalapeño pepper, seeded
1 tbsp. green curry paste
1 lime, zested and juiced using Zest ‘N Press® Gadget
13.5 oz./400 mL can light coconut milk
1 lb./455 g fresh mussels, scrubbed and rinsed
1 green onion, sliced, green part only

Instructions

Place garlic, ginger and jalapeño in base of Chop ’N Prep Chef. Cover and pull cord 4–5 times to process until finely chopped.
Add mixture to the Water Tray of the Smart Steamer, along with the curry paste, lime zest and juice and coconut milk. Place the mussels in the Steamer Base, place over Water Tray, cover and microwave on high power for 6 minutes.
Divide the mussels, placing into individual bowls, stir the sauce in the Water Tray and pour ¼ cup over the mussels in each bowl. Garnish with sliced green onions.