OMELET COOKER RECIPES

Steps:

• Place the eggs, water, and salt in the Ceramic Egg Cooker. Top with the lid and cover the vent hole with a finger and shake ten times to combine.Stir in the remaining ingredients.Cover and microwave on HIGH for 1 minute and then stir around the edges and bottom of the cooker. Continue to cook in 20 second intervals until the eggs are cooked through on the sides and bottom. Either eat directly from the cooker or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate.

Steps:

• Place bacon in a cold non-stick skillet the size of your tortilla. Cook over medium heat until brown and crisp, about 5 minutes. Transfer to a paper towel lined plate. Once cool, chop bacon into small pieces.
• Meanwhile, in small bowl add eggs, salt and pepper, to taste. Mix and set aside.
• Add mushrooms to skillet with bacon drippings and sauté 1 minute. Add garlic and sauté 30 seconds more.
• Spread garlic and mushrooms in an even layer then add beaten eggs to the pan. Swirl the pan to create a round omelet shape, similar to the size of your tortilla.
• Top with the spinach and chopped bacon then place the tortilla on top of the omelet and press gently with your hands, using the uncooked part of the egg as a sort-of glue. Allow to set for about 10 seconds.
• Run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping. Quickly flip the omelet and cook, tortilla side down for about 1 minute more, or until tortilla is browned and beginning to crisp.
• Transfer to a plate and carefully roll up the tortilla. Place seam side down and cut in half. Serve with fresh salsa or hot sauce, if desired.