Having friends or family visiting overthe weekend? Wake them up with this Egg-Cellent Breakfast!
- Chef’s Knife
- 10 ½” Skillet with Cover
- 5-Quart Mixing Bowl
- ¼ cup onion, minced
- ½ cup fresh leeks, rinsed and cut into 1” segments
- 2 cups peeled butternut squash, cut into ¼” cubes
- ¼ cup white wine
- ¼ cup fat-free vegetable stock
- 2 tablespoons olive oil
- 8 eggs, beaten
- 2 ounces low-fat feta cheese, crumbled
- Salt and black pepper to taste
With the Chef’s Knife, cut all vegetables according to the instructions. Preheat the 10 ½” Skillet at medium-high heat for 3 minutes. Add onions and leeks; sauté for 2 minutes. Add squash and stir well. Reduce heat to medium and sauté vegetables until onions begin to brown (about 5 minutes); stir sporadically. Add white wine and vegetable stock. Cover and cook with the Redy-cook valve open. When it whistles (approx. 5 minutes), reduce heat to low and continue cooking for 5 minutes or until squash is well cooked and firm. Season vegetable mixture with salt and pepper to taste; stir well.
Remove vegetables from skillet and set aside. Make sure skillet is free from any “stuck” food.
In the same skillet, heat olive oil at a medium-high temperature for about 4 minutes. Add the sautéed vegetables, then the eggs – previously beaten in the 5-quart Mixing Bowl. Distribute all ingredients evenly. Cover with the feta cheese. Reduce heat to low; cover with the Redy-cook valve closed and cook until eggs begin to firm up along the edges (between 5 and 7 minutes).
Preheat your oven to broil.
Place skillet without cover in the oven and cook until the omelet is firm and puffy (approx. 5 minutes). Be very careful not to burn it.
Place a round platter over the skillet and gently flip the omelet over onto the platter. Cut into wedges and serve!