xiaoxl/recipe_data huggingface dataset:
Grilled Halibut With Peppers and Artichokes


Ingredients:
yellow bell pepper, roma tomatoes, onion, artichoke heart, garlic cloves, kosher salt, dry white wine, lemon, halibut fillets, fresh parsley

Directions:
Preheat grill to medium heat.
Combine bell pepper, tomatoes, onion, artichoke hearts, garlic, paprika and salt in a bowl. Add wine and stir to incorporate.
Cut four pieces of heavy-duty foil about twice the size around food to be wrapped. Fold each sheet in half to form a double layer.
Divide veggies into four portions. Place one portion in center of each piece of foil.
Place one fish fillet on vegetables in each packet. Top with lemon slices. Bring opposite sides of foil together fold edges over to make a 1 in crease at top of each packet. Continue folding until foil presses flat against food and top if packet is well sealed. Flatten ends of packet, fold or roll them together toward center to seal.
Grill packets covered over direct heat for 10 minutes. Removed from heat and unfold.
Thai Red Chicken Curry
Category: world-cuisine
By THEKNACKEREDCHEF

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Ingredients:
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1  red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1  onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Directions:
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 270.6
Fat: 15.8 g
Saturated fat: 6.4 g
Carbohydrates: 11.2 g
Sugars: 3.6 g
Dietary fiber: 1.9 g
Protein: 25.4 g
Cholesterol: 58.5 mg
Sodium: 147.2 mg
1930's Apple and Nut Pie


Ingredients:
light brown sugar, all-purpose flour, unsalted butter, walnuts, granny smith apples

Directions:
Heat oven to 450°F
Fit pie crust into a 9 inch pie plate.
Prick with a fork and crimp edges.
Bake about 11 minutes or until golden brown.
Cool completely.
In a large bowl, beat 1 cup of the brown sugar and the flour, butter and walnuts together until crumbly, set aside.
Arrange half of the apple slices in crust.
Sprinkle remaining 1/4 cup of sugar on top.
Add remaining apple slices and top with crumb mixture.
Reduce oven heat to 350F and bake pie 1 hour or until browned.
Ginger Molasses Cookies


Ingredients:
all-purpose flour, baking soda, ground cinnamon, ground cloves, nutmeg, ground ginger, kosher salt, dark brown sugar, unsulphured molasses, eggs, crystallized ginger, granulated sugar

Directions:
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Measuring out the oil, then the molasses will help you get all the molasses out of the measuring cup!
Turn the mixer to low speed, add the eggs, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small 1" ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and roll in sugar. Then flatten them lightly with your fingers and place them on sheet pans. Sprinkle tops with additional sugar. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
Wild Rice and Pork Loaf


Ingredients:
ground pork, mozzarella cheese, onion, toasted wheat germ, parsley flakes, eggs

Directions:
Heat oven to 350 degrees., Combine all ingredients and mix well., Press mixture evenly into a loaf pan., Bake uncovered 1 to 1 ¼ hours., Let stand 5 to 10 minutes before serving.
Upside-Down Cranberry Crunch


Ingredients:
cranberries, sugar, pecans, eggs, butter, flour, ice cream

Directions:
Set oven to 325°F.
Grease a 8-in square baking pan.
Place cranberries in prepared pan.
Sprinkle with 3/4 cup sugar and pecans.
In a mixing bowl, beat the eggs, extract, butter, flour and remaining sugar until smooth.
Spread the mixture over the cranberry mixture.
Bake for 1 hour, or until cake test done.
Run a knife around the edges of dish; immediately invert onto a serving plate.
Cut into serving-size pieces.
Serve with whipped cream or ice cream if desired.
Mandarin Orange Chicken
Category: meat-and-poultry
By Tammie Bickar

A pretty and tasty dish that's easy and quick! Serve with rice.

Ingredients:
¼ cup all-purpose flour
4  skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 tablespoons olive oil
2 tablespoons butter
⅓ cup hoisin sauce
⅓ cup orange juice
1 (11 ounce) can mandarin oranges, drained
1 tablespoon chopped green onions
¼ cup chopped cashews

Directions:
Place flour in a small bowl. Dredge chicken in the flour to lightly coat. Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm. Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 402.8
Fat: 18.8 g
Saturated fat: 5.9 g
Carbohydrates: 27.7 g
Sugars: 14.8 g
Dietary fiber: 1.7 g
Protein: 30.8 g
Cholesterol: 84.3 mg
Sodium: 518.6 mg
Easy Small-Batch Blueberry Jam
Category: side-dish
By Deb C

Simple and easy, the delicious flavor of the blueberries takes center stage.

Ingredients:
4 cups fresh blueberries
1 cup white sugar
1 tablespoon fresh lemon juice
1 pinch ground cinnamon  (Optional)

Directions:
Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 1 cup

Calories: 69.4
Fat: 0.1 g
Carbohydrates: 17.9 g
Sugars: 16.1 g
Dietary fiber: 0.9 g
Protein: 0.3 g
Sodium: 0.4 mg
Quick Whole Wheat Chapati
Category: bread
By desertdweller

Chapati is an unleavened whole wheat bread that is eaten in India. We love to use it as a wrap.

Ingredients:
2 ½ cups whole wheat flour
¾ teaspoon salt
1 cup water

Directions:
Mix flour and salt together in a bowl. Stir in water to form a soft dough. Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin. Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 127.1
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 27.2 g
Sugars: 0.2 g
Dietary fiber: 4.6 g
Protein: 5.1 g
Sodium: 220.8 mg
Sarah's Best Lasagna


Ingredients:
diced tomatoes, onion powder, dried oregano, black pepper, light mozzarella cheese, light cheddar cheese, low fat cottage cheese, light ricotta cheese, spinach

Directions:
Cook the sausage with 1-2 tsp garlic salt, 1-2 tsp onion powder, 1 tsp oregano, and the black pepper on medium heat.  Add the spaghetti sauce and let simmer while preparing other ingredients.
Mix together 1 1/2 cups of the light mozzarella, 1 1/2 cups  of the light cheddar cheese, light cottage cheese, low fat ricotta, spinach, 1 tsp garlic salt, 1 tsp oregano in a bowl and cool in the refrigerator if needed.
Heat oven to 375 degrees.
In a 9x13 oven dish, layer ingredients sauce-noodles-cheese mixture-sauce, incorporating diced tomatoes with sauce if desired.  Once finished, the top layer is sauce and the rest of the shredded cheeses.
Tent with foil and bake for 45-60 minutes (use the recommendation on the box of noodles].
Let stand for 15 minutes, and serve with your favorite warmed bread.
Our favorite is Sourdough!
Fresh Salmon Croquettes
Category: seafood
By rookdog

For a quick and easy meal that is also tasty with a satisfying crunch, try this recipe for fresh salmon croquettes.

Ingredients:
6 ounces skinless, boneless salmon
⅛ cup mayonnaise
⅛ cup dry bread crumbs
⅛ cup chopped green onion
1  egg white
2 teaspoons lemon juice
½ teaspoon Cajun seasoning
1 teaspoon butter or margarine
1 tablespoon mayonnaise
½ teaspoon Dijon mustard

Directions:
Combine salmon, 1/8 cup mayonnaise, bread crumbs, green onion, egg white, lemon juice, and Cajun seasoning in a bowl. Mix well and shape mixture into 1/2-inch thick patties. Heat butter in a nonstick skillet over medium heat. Add patties and cook until golden brown, 3 to 4 minutes per side. Combine 1 tablespoon mayonnaise and Dijon mustard together in a bowl. Serve sauce with croquettes.

Cook time: 10 mins
Total time: 10 mins
Yields: 2 serving

Calories: 328.6
Fat: 23.8 g
Saturated fat: 4.9 g
Carbohydrates: 7.1 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 21.2 g
Cholesterol: 50.8 mg
Sodium: 394.6 mg
Vegetable Fried Rice


Ingredients:
long-grain rice, soy sauce, ginger, onion, garlic, corn, peas, green onion

Directions:
Cook rice according to package directions.
Rinse in colander under cold water until cool.
Drain; set aside.
Meanwhile, whisk vinegar, soy sauce and sesame oil in small bowl.
Set aside.
Heat vegetable oil in large nonstick skillet over medium-high heat.
Cook ginger 3 minutes, stirring twice, until golden and crisp.
Remove with slotted spoon to paper towels to drain.
Add onions and garlic to skillet; cook 3 minutes.
Stir in corn, peas and green onions; cook 5 minutes.
Add rice and vinegar mixture;  cook 2 minutes until rice is heated through.
Stir in reserved ginger.
Fruity Angel Macaroons


Ingredients:
water, flaked coconut, dried cranberries

Directions:
Set oven to 350 degrees., In a bowl, stir cake mix, water and almond extract with wooden spoon and., scraping bowl., Fold in the coconut and dried cranberries., Drop by rounded teaspoons on a parchment-lined baking sheet., Bake for 10-12 mins, or until set., Remove paper with the cookies to a wire rack to cool.
John Hinterberger’s Clam Spaghetti


Ingredients:
olive oil, olive oil, onion, garlic cloves, fresh basil leaves, dried basil, oregano, dry white wine, mushroom, butter, spaghetti, fresh parsley, romano cheese, parmesan cheese, black olives

Directions:
Put 1/2 cup olive oil in a large cast iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, sauté the mushrooms in a tablespoon of butter and add to the mixture.
Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente (about 5 minutes].
As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about five minutes. Add olives.
After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.
Sweet and Spicy Barbecue Meatballs
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

The sweet and spicy sauce for these delicious party barbecue meatballs will have your guests coming back for more. And cleanup is easy when you bake the meatballs on Reynolds Wrap® Non-Stick Aluminum Foil.

Ingredients:
Reynolds Wrap® Non Stick Aluminum Foil
2 ½ pounds ground chuck beef
2 pounds ground pork
½ cup dry bread crumbs
2 teaspoons steak seasoning
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
2  eggs
1 (32 ounce) container barbecue sauce
1 (32 ounce) jar grape jelly
1 teaspoon Hot sauce

Directions:
Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up). Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through. While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

Yields: 80 meatballs

Calories: 536
Fat: 18.8 g
Saturated fat: 7.1 g
Carbohydrates: 64.2 g
Sugars: 52.4 g
Dietary fiber: 0.6 g
Protein: 26.7 g
Cholesterol: 113.8 mg
Sodium: 996.4 mg
Blueberry Crumb Bars


Ingredients:
all-purpose flour, old fashioned oats, brown sugar, salt, ground cinnamon, unsalted butter, fresh blueberries, all-purpose flour, lemon peel

Directions:
To make the crust:  Preheat the oven to 375 degrees.  Butter bottom of a 13x9x2 inch metal baking pan.  Whisk 2 cups flour, oats, sugar, salt and cinnamon in a large bowl.  Add 1 cup butter, rub with fingertips until mixture sticks together in small clumps.  Transfer 2 cups to a medium bowl; mix in almonds and reserve for topping.
Press remaining crumb mixture evenly onto bottom of prepared pan.  Bake crust until golden and just firm to touch, about 22 minutes.  Cool 10 minutes.
To make the filling:  Mix blueberries, preserves, 1 tablespoon flour and lemon peel in a medium bowl.  Spread evenly over crust in pan, then sprinkle reserved topping over.
Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack.  Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
Apple Lemonade


Ingredients:
lemon juice, sugar, water

Directions:
In blender, combine lemon juice, sugar and 1/2 cup apple juice.
Allow to stand several minutes.
Blend on low speed 30 seconds (if sugar is not completely dissolved, wait 1 minute, then repeat the process] Add 2 more cups apple juice and the ice.
Blend on low speed 30 seconds.
Pour mixture into a large pitcher and add remaining liquid.
Steamed Vegetable Potato and Egg Salad


Ingredients:
carrot, onion, broccoli, celery, eggs, potatoes, mayonnaise, Dijon mustard, cheddar cheese

Directions:
Steam all of the vegetables together for 15 minutes.
Boil the diced potatoes, and the eggs (still in their shells] together for 12 minutes (until the eggs are hard-boiled].
Drain the water, peel the eggs and slice them.
Put everything except olives and cheese together in a big bowl.  Mix well.
Add the cheese and olives on top.
Simple Vanilla Milkshake


Ingredients:
vanilla ice cream, milk

Directions:
Blend ice cream, milk, and ice in a blender until smooth., Optionally serve with whipped cream.
Swedish Meatballs


Ingredients:
ground beef, onion, Worcestershire sauce, egg, salt, pepper, water

Directions:
Mix by hand all ingredients except soup and water; form into balls.
Brown meatballs in large pan on medium heat.  (I usually turn them two to three times and keep them covered while they are cooking, so the insides get cooked a little.]
Put meatballs on a paper towel to drain excess grease.
Put the soup and 1 full can (10.5 oz.] of water in a large pot or crock pot and stir down large lumps.
Add meatballs to soup.
Simmer for at least 45 minutes on the stove or cook on low for 6-8 hours in the crock pot.
Serve over egg noodles or rice.
Tomato and Bean Soup


Ingredients:
onion, garlic clove, canned tomatoes, cannellini beans, chili powder, dried basil, sugar, water, cheese

Directions:
Gently fry the onion and garlic in a medium pan until soft, 3-5 minutes.
Add the remaining ingredients, cover and cook over a medium heat for 15-20 mins, stirring occasionally.
Season to taste, top with grated cheese and serve with crusty bread.
Roasted Vegetables


Ingredients:
parchment paper, butter, salt, pepper, sugar, parsley

Directions:
Cut your vegetables into serving-sized pieces. Peel the ones you like peeled. (For potatoes cut them and wash off the starch. For eggplants, slice them, salt them a bit and let them set until they begin to "weep," then squeeze out as much moisture as you can.]
Dry the pieces off and toss them with oil or melted butter (just a LITTLE oil or butter--part of the beauty of this dish is that it's fairly light].
Lay them out on a parchment-lined baking sheet and bake in a 375F oven for around 20-30 minutes, or until everything starts to look slightly browner than when you put it in.
Arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around].
Note 1: You can roast a piece of fish or chicken (or marinated tofu] on the baking sheet with the vegetables. It makes a nice little dinner. Not much clean-up effort either
Note 2: This method also works with some fruits--apples, pears, pineapple, stone fruits, figs, bananas, etc. Use butter and sprinkle on a bit of sugar, honey and/or vanilla. Serve plain or with ice, sour or whipped cream
Herb Pepper-Encrusted Beef Fillet


Ingredients:
filet of beef, dried thyme, dried rosemary, whole black peppercorns, salt, evaporated milk, tarragon vinegar, stone ground dijon mustard, fresh tarragon, shallot, salt, black pepper

Directions:
Chill evaporated milk in freezer for 10 minutes.
Combine tarragon vinegar and Dijon mustard in a blender.
Pour in chilled milk.
With blender on, add oil in a slow, steady stream until well blended.
Add tarragon, shallot, salt and pepper.
Blend to combine.
Preheat oven to 450*F (230*C].
Pat fillet dry with paper toweling.
Place thyme, rosemary, peppercorns and salt in a small food processor or blender.
Whirl to crush.
Place mixture on waxed paper.
Roll fillet in mixture until entirely coated.
Place on a rack in a roasting pan.
Sprinkle remaining herb mixture over top of fillet.
Roast fillet in heated 450*F (230*C] oven 40 minutes or until an instant-read thermometer registers an internal temperature of 145*F (60*C].
for medium-rare.
Remove from oven.
Let rest 10-15 minutes  before carving.
If serving cold, cool to room temperature and then refrigerate.
Serve with Herbed Mustard Sauce.
Chicken Wellington
Category: meat-and-poultry
By What's Cookin' Mom?

Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
8 small boneless, skinless chicken breasts
salt and ground black pepper to taste
1 large onion, finely chopped
½ pound baby bella mushrooms, sliced, or more to taste
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
2 sheets frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
2 tablespoons Dijon mustard
egg, slightly beaten

Directions:
Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate. Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square. Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg. Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

Prep time: 45 mins
Cook time: 33 mins
Total time: 1 hr 18 mins
Yields: 8 servings

Calories: 607.3
Fat: 41.8 g
Saturated fat: 15 g
Carbohydrates: 31.8 g
Sugars: 1.8 g
Dietary fiber: 1.6 g
Protein: 26.1 g
Cholesterol: 110 mg
Sodium: 420.3 mg
Tortilla Pinwheels
Category: appetizers-and-snacks
By jhibbard

Tortilla pinwheels is an easy and delightfully different appetizer.  It can be changed according to tastes and ingredients on hand.

Ingredients:
1 (8 ounce) package whipped cream cheese
10 (10 inch) flour tortillas
½ cup green onions, chopped
¼ cup black olives, chopped  (Optional)
¾ cup chopped ham slices

Directions:
Spread whipped cream cheese spread evenly on tortillas.  Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas.  Roll tortillas up jellyroll style.  Cover with plastic wrap and refrigerate for 2 hours. Remove from refrigerator and slice at 3/4 inch intervals.  Arrange on tray and serve.

Prep time: 2 hrs 10 mins
Total time: 2 hrs 15 mins
Yields: 10 servings

Calories: 320.3
Fat: 7.7 g
Saturated fat: 4.1 g
Carbohydrates: 42.1 g
Sugars: 1.2 g
Dietary fiber: 2.8 g
Protein: 9.1 g
Cholesterol: 27.1 mg
Sodium: 604.1 mg
Chocolate-Toffee-Caramel Bars


Ingredients:
eggs, margarine, butter, sweetened condensed milk

Directions:
In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick].
Press half the mixture into a greased 13x9 inch baking dish.
Bake at 350° for 10 minutes.
In a saucepan, add the margarine, caramels, and condensed milk.
Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
Pour caramel mixture over baked crust; spread evenly.
Crumble remaining cake mix mixture over the caramel layer.
Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
Cool for 20 minutes.
Run a knife around sides of pan to loosen bars.
Cool 40 minutes.
Refrigerate 1 hour.
Cut into bars.
Store in refrigerator.
Sausage & Spinach Bake


Ingredients:
bulk pork sausage, onion, celery, frozen chopped spinach, egg, cheddar cheese, salt, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
In a small skillet, cook the sausage, onion and celery over medium heat intil meat is no longer pink and vegetables are tender.  Drain and remove from the heat.
Stir in spinach, egg, bread crumbs, cheddar cheese and salt.
Transfer to a greased shallow 1-quart baking dish.
Sprinkle with parmesan cheese, cover and bake for 20 minutes or until heated through.
Honey & Banana Omelette


Ingredients:
eggs, milk, honey, banana

Directions:
Whisk eggs, milk & honey until combined.
Heat oil in a pan, pour in egg mixture & sprinkle with banana.
Cover pan & cook on moderate heat until underside is browned.
Place pan under a hot grill (broiler] to cook the top and serve.