xiaoxl/recipe_data huggingface dataset:
Popcorn Chicken (Taiwanese)
Category: appetizers-and-snacks
By brandon

These Taiwanese popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter and they are ready in under 30 minutes.

Ingredients:
1 ½ pounds boneless chicken thighs, cut into bite-size pieces
1 tablespoon soy sauce
½ teaspoon rice vinegar
2 cloves garlic, finely chopped
2 teaspoons grated ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground white pepper
1 teaspoon salt
½ teaspoon cayenne pepper
1  egg
1 cup tempura batter mix, or as needed
peanut oil for frying
1 bunch Thai basil, chopped
2  green onions, chopped
1 pinch ground white pepper
1 pinch salt

Directions:
Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken. Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 524.3
Fat: 35.5 g
Saturated fat: 6.4 g
Carbohydrates: 14.3 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 35.8 g
Cholesterol: 162.8 mg
Sodium: 1057 mg
Campfire S'Mores Frappuccino®
Category: drinks
By House of Aqua

Who doesn't love a s'more? This campfire Frappuccino® is a s'more drink with a shot of espresso, perfect for a refreshing summer treat.

Ingredients:
¾ cup ice
½ cup milk
3 tablespoons marshmallow topping (such as Smucker's®)
1 shot cold espresso
½ tablespoon Dutch-process cocoa powder
½ tablespoon white sugar
¼ cup whipped cream
½ tablespoon graham cracker crumbs

Directions:
Blend ice, milk, marshmallow topping, espresso, cocoa powder, and sugar together in a blender until smooth; pour into a glass and top with whipped cream and graham cracker crumbs.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 199.5
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 31.6 g
Sugars: 22.4 g
Dietary fiber: 0.9 g
Protein: 5.4 g
Cholesterol: 21.2 mg
Sodium: 104.4 mg
So Simple Creamed Spinach


Ingredients:
frozen chopped spinach, margarine, mayonnaise, parmesan cheese

Directions:
Prepare spinach according to package directions.
Drain well.
Melt margarine.
Add mayonaise to margarine; stir to blend.
Combine mayo/margarine with drained spinach.
Put in ovenproof casserole dish.
Sprinkle with Parmesan cheese.
Heat in 350 oven for 20-30 minutes, or in microwave on high for 2-3 minutes.
Pumpernickel Spinach Dip II
Category: appetizers-and-snacks
By Cassi

This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.

Ingredients:
1 (.4 ounce) packet dry vegetable soup mix
1 (16 ounce) container sour cream
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round pumpernickel

Directions:
In a medium bowl, blend dry vegetable soup mix, sour cream and spinach. Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread. Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 bread bowl dip

Calories: 92.9
Fat: 4.7 g
Saturated fat: 2.6 g
Carbohydrates: 10.6 g
Sugars: 0.3 g
Dietary fiber: 1.6 g
Protein: 2.7 g
Cholesterol: 8.6 mg
Sodium: 163.5 mg
Rachael's Superheated Cajun Boiled Peanuts
Category: appetizers-and-snacks
By Rachael N Reed Palmer

This is the real deal that is found in the heart of Florida.  I made this recipe to resemble the taste of my favorite boiled peanuts found in the Ocala National Forest.  My family agreed this recipe was one of the best!

Ingredients:
1 pound raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as Zatarain's® Crab and Shrimp Boil)
½ cup chopped jalapeno peppers
1 tablespoon garlic powder
½ cup salt
2 tablespoons Cajun seasoning
½ cup red pepper flakes

Directions:
Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

Prep time: 20 mins
Cook time: 1 day
Total time: 1 day
Yields: 1 pound

Calories: 360.1
Fat: 29.6 g
Saturated fat: 4.2 g
Carbohydrates: 16.2 g
Sugars: 3.6 g
Dietary fiber: 7.7 g
Protein: 16.1 g
Sodium: 6206.6 mg
All-Time Favorite Sweet Potato Pudding
Category: side-dish
By Mekell

A great dish to go with Thanksgiving dinner.

Ingredients:
1 (29 ounce) can sweet potatoes
2  eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
¼ cup melted butter
2 teaspoons lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon salt

Directions:
Preheat an oven to 350 degrees F (175 degrees C).  Grease a 1 1/2 quart baking dish. Combine sweet potatoes and eggs in a medium bowl.  Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt.  Pour into prepared dish. Bake in preheated oven until hot and golden brown on top, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 side dish servings

Calories: 563.9
Fat: 15.6 g
Saturated fat: 8.9 g
Carbohydrates: 100.5 g
Sugars: 66.6 g
Dietary fiber: 3.9 g
Protein: 8.7 g
Cholesterol: 128.4 mg
Sodium: 555.8 mg
Authentic Green Tea Frappuccino


Ingredients:
"milk"

Directions:
Add milk, liquid smoothie base, and syrup to blender.
Add green tea powder.
Add 2/3 of the ice.
Blend until ice is broken up into a fine consistency.
Check the thickness and add more ice and blend as desired.  Careful not to overblend.
Add more syrup if you like it sweeter.
Broad Bean and Asparagus Salad With Poached Egg


Ingredients:
asparagus, broad bean, peas, sugar snap pea, fresh mint leaves, walnuts, extra virgin olive oil, sherry wine vinegar, sugar, salt, eggs

Directions:
Bring a big pot of salted water to the boil and added the vegetables and cook for 3 minutes and then drain and then refresh under cold water and then drain again.
Toss through the mint leaves.
Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
Combine the 4 dressing ingredients and then toss through the salad vegetables.
Poach your eggs and serve individually on top of a serve of the salad.
Avocado Toast
Category: appetizers-and-snacks
By Sarah Ruiz

Low on ingredients? This is quick, easy, and surprisingly filling. This recipe capitalizes on the wonderful taste of avocado, so make sure yours is in season and ripe. The idea of this snack is that avocado will overwhelm the cheese, but the cheese will add an additional taste into the mix.

Ingredients:
2 slices bread
2 ounces Cheddar cheese, cut into 8 pieces
1  avocado - peeled, pitted, and sliced

Directions:
Preheat oven to 300 degrees F (150 degrees C). Place bread on a baking sheet; top each piece with 4 pieces Cheddar cheese. Bake in the preheated oven until cheese melts, about 5 minutes. Cover each bread slice with sliced avocado.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 341.6
Fat: 25 g
Saturated fat: 8.3 g
Carbohydrates: 21.6 g
Sugars: 1.9 g
Dietary fiber: 7.3 g
Protein: 11 g
Cholesterol: 29.8 mg
Sodium: 353.3 mg
Chicken Salad Tea Sandwiches
Category: main-dish
By Isara

Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.

Ingredients:
1 (12.5 fl oz) can white chunked chicken breast, drained
1 large Granny Smith apple - peeled, cored, and cut into small pieces
⅓ cup walnut halves
⅓ cup mayonnaise
½ teaspoon dried basil
¼ teaspoon dried dill weed
1 pinch salt
10 slices good-quality white bread, crusts removed

Directions:
Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together. Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 20 tea sandwiches

Calories: 106.3
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 8 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 5.1 g
Cholesterol: 12.2 mg
Sodium: 201.9 mg
Old School Meets New -- Cheesy, Onion, Spicy, BBQ Burger


Ingredients:
ground beef, Worcestershire sauce, water, olive oil, iceberg lettuce, cheddar cheese, onion rings, mayonnaise, barbecue sauce, bacon

Directions:
Bacon  --  A couple of options for approximately 4-5 slices of bacon. You can either dice and pan saute until golden brown and then let drain on a plate lined with a paper towel; you can oven bake, even buy pre-cooked bacon and then just dice.  For that matter, you can buy a bag of real bacon bits cooked and diced.  But my favorite is to cook mine on a paper plate lined with a paper towel and topped with a paper towel and cook in the microwave for 3-4 minutes until crisp  --  You get the idea. 1/4 cup crispy chopped bacon bits. Use what you like best.
Burgers  --  Make these first. I actually like to freeze mine for a short period.  It just firms them up and makes it easy to grill.  In a medium size bowl, add the worcestershire, lipton onion soup and water and mix well. Add in the beef and mix (using your hands].  Don't over mix. Over mixing can make the burgers tough.  Form into 8 patties.  Place on a cookie sheet lined with parchment paper or foil. Freeze for about 15-30 minutes.  It just firms them up and makes it easier to grill.
Mayo Dressing  --  Burgers are chilling, make the mayo dressing. In a small bowl, mix the mayonnaise, bacon bits (whatever way you made the bacon], BBQ sauce (any brand], and jalapenos. Cover and refrigerate.
Onion Rings  --  Now I cheat - I admit. I hate making them, but if you want to make your own, GO FOR IT!  If not, I use frozen Ore Ida rings, just set on the cookie sheet in the oven (follow pkg directions] and bake.  Mine took approximately 15 minutes. I started the burgers about half way through cooking the onions so they all came out about the same time. I planned on 3 rings per burger which was about right.
Grilling  --  I use a outdoor grill, but an indoor grill pan would also work great.  If not, a large saute pan will be fine. I heat the grill or pan to medium heat drizzled or brushed with the olive oil.
With your thumb, push in the center of the burger to make an indentation, not all the way through, but a nice indentation.  This will prevent the burger from "puffing" up. Grill on side one until golden brown with good grill marks and flip. Finish grilling the burger until medium well or the desired doneness you prefer.  I like medium well for burgers. The last minute, add the cheese, cover and remove from the heat. One minute later - the cheese will be melted and you will have the perfect burger.
Rolls  --  The last few seconds I put the rolls on the grill for a light toast. Just a few seconds.
Burgers  --  Slather a little of the BBQ mayo of each side of the rolls, top with a burger, cheese, onion rings, lettuce and the top roll.
Serve  --  Just ENJOY!
Rhubarb Dream Bars
Category: desserts
By KRISTA4

A little different way to use up that abundant supply of rhubarb.  It's a nice change of pace from the usual rhubarb pie or cake recipe.

Ingredients:
2 cups all-purpose flour
⅔ cup confectioners' sugar
1 cup butter, softened
3 cups white sugar
1 ½ teaspoons salt
½ cup all-purpose flour
4  eggs, beaten
4 ½ cups chopped fresh rhubarb

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish. Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven. Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 - 9x13 inch pan

Calories: 387.6
Fat: 13.9 g
Saturated fat: 8.2 g
Carbohydrates: 63.2 g
Sugars: 46 g
Dietary fiber: 1.2 g
Protein: 4.3 g
Cholesterol: 82.1 mg
Sodium: 340.3 mg
Vegetarian Stew


Ingredients:
apple cider, vegetable broth, mcintosh apples, parsnips, celery, potatoes, celeriac, carrot, onions, garlic cloves

Directions:
Set a 4 quart crockpot on high.
Add the ingredients and let it come to a boil. Set on low and continue to cook for 6 hours. Eat while warm.
White Castle-Like Sliders


Ingredients:
ground beef, seasoning salt, cheddar cheese, dill pickle slices

Directions:
Evenly spread the onions on the bottom of a 9x13 inch baking dish.
Gently press the ground beef on top of the onion flakes.
Press evenly making one giant patty.
Sprinkle with seasoned salt.
Bake in a 400°F oven for 20 minutes.
Using a paper towel, pat the excess grease from the top of the patty.
Top with cheddar cheese, return to oven for 2 more minutes.
Remove from oven, let set 5 minutes then cut into 24 patties.
Slice open and separate each party roll.
Place bottom of rolls on a large platter.
Using a spatula lift patty with onion layer onto each bun bottom.
Top each slider with a pickle slice then the bun lid.
Serve immediately.
Makes 24 sliders.
Note- To make ahead -- store upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the microwave for 20 seconds then 5 second increments after that until warm through.
French Mojito


Ingredients:
vodka, fresh mint leaves, lime juice, Chambord raspberry liquor, raspberries, mint sprig

Directions:
Muddle mint with vodka in base of shaker; add lime juice and sugar; shake with ice and strain into an ice-filled glass.
Top with soda and stir.
Serve in a collins glass, garnished with raspberry and mint sprigs.
Peach Blossoms


Ingredients:
"coconut"

Directions:
make up the cupcake mix.
cook in either muffin pans, or tart pans. (the tart pans will give you more "rounded" peach blossoms]. Dont use paper liners, just spray with Non-stick spray.
when cool, freeze the cupcakes.
make up the 2 packs of Jelly using 2 cups of boiling water. Use a jug to do this, as it makes it easier to "dip" the cakes.
put in the fridge, ( stir every 10-15 mins] and when it is the consistency of egg whites, your ready to BLOSSOM.
Put the coconut in a baking tray, take out the frozen cakes.
using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut.
keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream.
put a tiny bit of raspberry jam on the cream.
serve with pride!
S'mores Pancakes


Ingredients:
chocolate chips, mini marshmallows

Directions:
Lay the 3 pancakes on a large microwaveable plate., Sprinkle with choc. chips and marshmallows., Top with second pancake., Heat on med high heat about 45 secs. or until chips and marshmallows are soft., You may add more or less chips and marshmallows to your liking., Serve with a big glass of cold milk.
Sweet Salsa and Cinnamon Chips
Category: appetizers-and-snacks
By Paige

A great summer snack for an outdoor picnic.

Ingredients:
10  frozen strawberries
2  kiwi, peeled and chopped
½ medium mango - peeled and diced
1 ½  bananas, peeled and diced
3 (12 inch) flour tortillas
canola cooking spray
1 cup cinnamon sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture.  Stir to coat and refrigerate. Coat both sides of each tortilla with the cooking spray.  Cut them into triangle-shaped wedges and place on a baking sheet.  Sprinkle cinnamon sugar evenly over the chips.  Bake in preheated oven until golden-brown, about 10 minutes.  Allow to cool and serve with the fruit mixture.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 5 servings

Calories: 444.3
Fat: 5.8 g
Saturated fat: 1.4 g
Carbohydrates: 93.9 g
Sugars: 12.4 g
Dietary fiber: 4.8 g
Protein: 6.7 g
Sodium: 449.7 mg
Easy Cheese Sauce


Ingredients:
process American cheese, milk

Directions:
"Put milk, onion salt and pepper sauce into a medium saucepan. Tear cheese into small pieces and add to pan. Heat over medium-low to medium heat until cheese is melted and mixture is smooth."
Fresh Herb Butter


Ingredients:
fresh basil, fresh thyme, fresh tarragon, fresh chives, fresh rosemary, butter

Directions:
Combine all ingredients well., Serve as an hors d' ouevre on freshly baked bread.
Balsamic Goat Cheese Stuffed Chicken Breasts
Category: meat-and-poultry
By Amber Maechler

I made this up and my husband and kids loved it!

Ingredients:
1 teaspoon olive oil
1  shallot, finely diced
1 cup balsamic vinegar
2  skinless, boneless chicken breast halves
2 ounces goat cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often. Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction. Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 339.5
Fat: 13.5 g
Saturated fat: 6.9 g
Carbohydrates: 23.5 g
Sugars: 19.2 g
Dietary fiber: 0.2 g
Protein: 30.1 g
Cholesterol: 83.2 mg
Sodium: 229.5 mg
Blue Cheese and Rosemary Mashed Potatoes


Ingredients:
russet potatoes, blue cheese, fresh rosemary, pepper

Directions:
Cook potatoes in a large pot of salted boiling water until very tender about 15 minutes.
Drain potatoes and return to pot.
Add cheese and milk mash until smooth adding more milk if necessary.
Stir in rosemary.
Salt and pepper to taste.
Shrimp and Peanut Butter Noodles
Category: world-cuisine
By w

A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes.  Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong!  I use pre-washed, pre-cut broccoli florets to cut down on prep time as well.

Ingredients:
¼ cup peanut butter
2 tablespoons light soy sauce
2 tablespoons Chinese black vinegar
2 tablespoons white sugar
1 tablespoon sesame oil
10 ounces dried Japanese udon noodles
20  uncooked large shrimp - peeled, deveined, tails left intact
1 cup broccoli florets
¼ cup chopped roasted peanuts  (Optional)

Directions:
In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil.  Set aside. Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes.  Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque.  Turn the stove off, but do not remove pot from the heat.  Stir in the broccoli, cover, and let sit for 2-3 minutes. Drain the noodles, broccoli, and shrimp.  In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce.  Garnish with chopped peanuts.

Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Yields: 4 servings

Calories: 556.9
Fat: 18.9 g
Saturated fat: 3 g
Carbohydrates: 63.6 g
Sugars: 11 g
Dietary fiber: 6.2 g
Protein: 34.7 g
Cholesterol: 159.9 mg
Sodium: 708.2 mg
U. S. Senate Bean Soup


Ingredients:
great northern bean, ham bone, onions, garlic, celery ribs, fresh parsley

Directions:
Put beans and enough water to cover in pot., Bring to a boil, and boil for 2 minutes., Remove from the heat and soak for 1 hour., Drain and rinse beans., In large pot, put beans, ham bone, and 3 quarts water., Bring to a boil., Reduce heat,cover and simmer for 2 hours., Add next 5 ingredients., Add salt and pepper to taste., Simmer for 1 hour., Remove hambone., Remove meat from bone and cut in small pieces., Return to pot., Heat through.
Cheesy Hash Brown Potatoes


Ingredients:
hash browns, butter, pepper, salt, onion, sour cream, cheddar cheese, butter, margarine

Directions:
Butter 9 x 13 pan. Preheat oven to 350 degrees.
Mix first 8 ingredients together in large bowl.
Pour into buttered 9 x 13 pan. Bake 15 minutes at 350 degrees.
Meanwhile in small bowl mix together crushed corn flakes and melted butter with fork. Remove potatoes from oven. Sprinkle corn flakes on top of potatoes. Bake 45 minutes longer, uncovered.
Simple Cauliflower Soup
Category: soups-stews-and-chili
By ANYTHINGISPOSSIBLE

A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.

Ingredients:
2 tablespoons unsalted butter
1  onion, chopped
1 head cauliflower, broken into small florets
1  potato, peeled and diced
2 cups vegetable stock
2 cups milk
salt and pepper to taste

Directions:
Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes. Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 137.1
Fat: 5.8 g
Saturated fat: 3.5 g
Carbohydrates: 17.2 g
Sugars: 7.2 g
Dietary fiber: 3.5 g
Protein: 5.7 g
Cholesterol: 16.7 mg
Sodium: 156.6 mg
Hearty Veggie Frittata


Ingredients:
butter, garlic, eggs, low-fat cheddar cheese

Directions:
Preheat broiler.
Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender.
Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir 1/2 cup cheddar cheese into egg mixture.
Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining 1/2 cup cheese, then broil 2 minutes or until golden brown and eggs are set.
*Create your own by combining equal amounts dried parsley, dried oregano, and dried basil.
**If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil.
Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!