Four Menu Items You Can Make in Three Minutes (or Less)

There’s a lot to juggle in the wonderful world of foodservice. And sometimes fast, just isn’t fast enough. Sometimes you need your operations — including the kitchen — to move at super-duper fast, cheetah speed.

That’s why, when time is of the essence, many foodservice pros turn to induction cooktops. Faster than gas alternatives, induction ranges have zero lag time, instant recovery and, best of all, no time-consuming cleanup. Pair induction with these speedy (and delicious) recipes and that cat’s got nothin’ on you!

1. Cheese Omelet

Serves: 1

Ingredients:

• 2 large (or 3 medium) eggs
• 2 tablespoons (30 g) water
• Pinch of salt
• Dash of ground pepper
• 1 teaspoon (5 g) unsalted butter
• 1 teaspoon (5 ml) olive oil
• ⅓ cup (40 g) shredded sharp cheddar cheese

Directions:

1. In a small bowl, beat the eggs, water, salt and pepper.
2. In a nonstick frying pan (7-8 inch), melt the butter and combine with the olive oil over medium heat. Swirl the pan to coat the entire bottom surface of the pan, taking care not to burn the butter.
3. Pour in the egg mixture.
4. The edges will start to set very quickly. Using a spatula, gently push the cooked portions of egg toward the center of the pan. Continue cooking, tilting the pan to allow uncooked egg to flow into empty spaces.
5. When no liquid egg remains, add cheese to one side of the omelet.
6. Fold the omelet in half with the spatula and gently slide it onto a plate.
7. Serve immediately.

2. Shrimp in Creamy Mustard Sauce

Serves: 2

Ingredients:

• 2 tablespoons (30 ml) lemon juice
• 4 fluid ounces (125 ml) chicken or vegetable broth
• 2 tablespoons (30 g) Dijon mustard
• 1 tablespoon (15 g) mayonnaise
• 2 tablespoons (25 g) unsalted butter
• 1 tablespoons (30 ml) olive oil
• 1 shallot, finely chopped (or 4 scallions, cut diagonally)
• 12 ounces shrimp, defrosted, deveined and with tails removed
• 4 fluid ounces (125 ml) heavy whipping cream
• Salt and pepper

Directions:

1. In a mixing bowl, combine the lemon juice, broth, mustard and mayonnaise. Mix thoroughly to an even consistency.
2. In a frying pan (9-10 inch), melt the butter and combine with the olive oil over medium heat. Swirl the pan to coat the entire bottom surface of the pan, taking care not to burn the butter.
3. Add the shallot (or scallions) and the defrosted shrimp to the pan. Cook for 2 minutes, stirring and turning the shrimp continuously.
4. Pour the sauce over the shrimp in the pan. Add the cream. Cook for 1 more minute, stirring to heat through and coat the shrimp with the sauce.
5. If desired, season to taste with pepper and salt, taking care not to add too much salt because the chicken broth, lemon juice and mustard provide tanginess.
6. Serve immediately. We recommend pouring the mixture over bowls of microwave-cooked “instant” white rice.

3. Kicked-Up Mushrooms On Toast

Serves: 1

Ingredients:

• 1 tablespoon (15 g) unsalted butter
• 1 tablespoon (15 ml) olive oil
• 1 cup (75 g) sliced mushrooms (ideally baby bella)
• Dash of Worcestershire sauce
• 2 tablespoons (30 ml) heavy whipping cream
• Salt and pepper
• Sliced bread for serving, toasted

Directions:

1. In a nonstick frying pan (7-8 inch), melt the butter and combine with the olive oil over medium heat. Swirl the pan to coat the entire bottom surface of the pan, taking care not to burn the butter.
2. Add sliced mushrooms. Using a spoon, turn and move the mushrooms continuously to cook on both sides.
3. Add the remaining ingredients. Season to taste with salt and pepper, stirring to coat the mushrooms with the sauce.
4. When hot, serve immediately over the toast.

4. Pan Griddled Ham and Cheese

Serves: 1

Ingredients:

• 2 slices of white toasting bread
• 2 slices smoked ham
• 2 slices Swiss cheese
• Mustard to taste
• Mayonnaise to taste (plus extra)

Directions:

1. Heat a cast iron skillet on medium high heat.
2. Outside of the pan, make a sandwich with the bread, ham and cheese, alternating layers as you go.
3. Add mustard and mayonnaise to taste. Microwave the sandwich for 15-20 seconds to start the cheese melting.
4. Coat the outside faces of the sandwich with a thin, even layer of mayonnaise.
5. Add the sandwich to the skillet and cook on both sides until crisp and golden brown.
6. Serve immediately.

There’s a new cat in town.

Looking to get your kitchen movin’ faster than that cheetah? Check out Hatco’s induction solutions. Equipped with a Magnetic Power System (MPS), Hatco induction cooktops deliver 10-20% more power than “the other guys,” which means you can cook great food and feed your need for speed. Learn more here.