xiaoxl/recipe_data huggingface dataset:
Easy Chicken Enchiladas


Ingredients:
cooked white rice, salsa, cheese, sour cream, flour tortillas

Directions:
Place chicken breasts, white rice, and salsa into a crockpot.
Set crockpot to low and allow to simmer several hours. If the chicken is not already cooked (I used leftovers], then allow to cook all day to ensure chicken is tender enough to shred.
Remove chicken breasts and shred using two forks.
Put shredded chicken back into pot, add 1/2 cup enchilada sauce, 1 cup shredded cheese, 1/2 cup sour cream.  Mix well.
Preheat oven to 350.
Into a casserole dish, put remaining enchilada sauce.
Take a tortilla and put a couple spoonfuls of chicken mixture onto it; roll up and place seam side down into sauced casserole dish.
Repeat until all tortillas are used and in dish.  Top tortillas with any remaining chicken mixture and remaining cup of shredded cheese.
Put casserole dish into oven and cook about 12 minutes or until cheese is all melted.
Serve with additional enchilada sauce, salsa, sour cream, or whatever you prefer.
Bloody Mary Mix


Ingredients:
Worcestershire sauce, lemon juice, sugar, ground black pepper, garlic powder

Directions:
In a pitcher, combine all ingredients., Chill., Serve over ice., Garnish with celery stalks and lemon wedges.
Tortellini Soup


Ingredients:
water, hot Italian sausage, vegetable broth, Italian-style stewed tomatoes, portabella mushrooms, shiitake mushrooms, garlic cloves, spinach, pepper, parmesan cheese

Directions:
Turn Ninja 3 in 1 Crock Pot on Stove Top High, add water & sausage.  Cover & brown sausage on both sides.  Remove and cut into small coin slices.  Add slices back to crock pot, cook and stir regularly.
Once sausage looks cooked add vegetable broth, tomatoes, mushrooms, garlic, cover and bring to a boil.
Leave uncovered, add tortellini and pepper to pot.  Boil for 6-8 minutes.
While the tortellini is cooking tear spinach into bit sized pieces and place into pot.
Cover and turn to buffet setting.  Ready to serve.
Cream Cheese Butter Cookies


Ingredients:
flour, salt, butter, cream cheese, sugar, lemon, rind of

Directions:
Sift four and salt, together. Cream butter and cheese, slowly adding sugar, and mix well. Beat in egg yolk, then the flavoring. Dough will be STICKY!. Chill dough at least 4 hours (overnight is better, though!].
Preheat oven to 350°F.
Roll out dough (on floured surface] to about 1/4" thickness, if using molds. Imprint, cut, and place on cookie sheet.
If not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. Prick each blob with a fork.
Bake 10-12 minutes, until cookies are JUST turning light brown around the edges. Transfer onto a wire rack to cool.
Once cooled completely, they can be stored in airtight containers.
Easy-Peasy-Tortillas


Ingredients:
tortillas, low-fat mayonnaise, cherry tomatoes, tomatoes

Directions:
Spread 1 tbsp of mayonaisse on each tortilla., Cut the cheese and the turkey in half and put them on the tortillas., Cut your tomatoes and add them too., Roll the tortillas tightly., Put in oven and bake for 15 minutes to 220°.
Spicy Stir Fried Shrimp and Peppers


Ingredients:
olive oil, medium shrimp, onion, red bell pepper, green pepper, green onions, sherry wine, sambal oelek, butter

Directions:
On medium high heat add oil to a large skillet.
When oil is hot add next 7 ingredients (shrimp-green onions] and saute for 3-5 minutes or until shrimp is pink and vegetables are tender.
Add remaining ingredients (chili sauce-butter], stirring well until hot.
Decadently Rich Port and Chocolate Christmas Cake


Ingredients:
prunes, currants, raisins, port wine, port wine, butter, vanilla essence, dark brown sugar, eggs, orange, juice of, orange, zest of, treacle, plain flour, self-raising flour, mixed spice, nutmeg, cinnamon, dark cooking chocolate, walnuts

Directions:
You will also need: Brown paper- enough to wrap a double layer around the cake tin.
Use a pair of scissors to cut up the prunes.
Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well.
Allow to stand for 2 hours, stirring occasionally.
Meanwhile, spray a deep 23cm-round (9"] cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone] paper- bringing the paper 5cm (2"] above the rim of the tin.
When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F].
Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
Place the chopped chocolate, cherries and walnuts into a mixing bowl.
Add the sifted flours and spices to this bowl and stir lightly to combine.
Now, chop the butter into smallish pieces and transfer to a small bowl.
Beat with an electric mixer until the colour of the butter changes to pale yellow.
Add vanilla and beat for an extra minute.
Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
(This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top].
Add the eggs, one at a time, beating well after each addition.
Add the butter and egg mixture to the fruit and mix well.
Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
(Do not beat the mixture or the cake will be tough- a light hand ensures a good cake].
Call in the family and have everyone give the cake a stir while they make a Christmas wish.
Spoon the batter evenly into the cake tin.
Run your hand under the tap and then use it to smooth the top of the cake.
Now, wrap a double thickness of brown paper around the tin and secure it with string.
Place the cake in the centre of the pre-heated 160c (310F] oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
Remove the cake from the oven and, while still hot, pour over the extra port.
Now, wrap the cake (tin and all] in a thick, clean towel.
Keep wrapped for at least 24 hours, or until the cake is completely cold.
Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live.
Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake.
Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting] if you wish, but it will still be spectacularly good without it.
Serve small portions as this cake is very, very rich.
Beefed up Biscuit Casserole


Ingredients:
lean ground beef, onion, green pepper, tomato sauce, chile, chili powder, mozzarella cheese, sharp cheddar cheese, sour cream, egg

Directions:
Brown beef, onions and peppers and drain.
Add in tomato sauce, chilies, chili powder and garlic salt.
Simmer while preparing biscuits.
Seperate the biscuits and halve them.
Place i/2 of the biscuits on the bottom of an ungreased 8-10 inch pan.
Slightly brown these in a 375 degree oven.
Remove.
Combine 1/2 of the cheese, sour cream and egg.
Mix well.
Remove meat mixture from the heat and stir in the sour cream mixture.
Spoon over the browned biscuits.
This part is up to you, I like it both ways.
You can now add remaining cheese then biscuits or place the biscuits on top of the meat and then the cheese.
Either way bake at 375 for 30-35 minutes.
Hummus


Ingredients:
chickpeas, tahini, fresh garlic cloves, extra virgin olive oil, salt

Directions:
Drain chickpeas and reserve liquid.
Pour chickpeas into a powerful blender or food processor.
Add around 1-2 tablespoons of the chickpea liquid, tahini, garlic, lemon juice and olive oil to the chickpeas.
Blend until smooth.
If you would like it to be less dense, add liquid and blend until you reach your desired consistency.
Add salt near the end of blending, to your taste.
Clam and Corn Chowder


Ingredients:
yellow onion, butter, clams, milk, dried dill

Directions:
Sauté onion in butter until soft., Combine other ingredients and bring to a simmer., Simmer for 5 minutes and serve.
Brussel Sprouts With Bacon, Lime, Avocado, Garlic


Ingredients:
Brussels sprout, bacon, garlic clove, lime, juice of, avocado, crushed red pepper flakes, olive oil

Directions:
While you are slicing your brussels, cook the bacon until crispy in a large skillet.  Remove from pan.
Add a little olive oil to the pan (depending on how much bacon drippings were left over], and add your shredded brussels, garlic, and crushed red pepper.
Cook for just a few minutes on medium heat, until brussels start to get tender.
Mix in lime juice and crumble bacon into the sprouts. s&p to taste.
Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in.
When they are heated through, mix everything together and enjoy!
"first" Skillet Cornbread


Ingredients:
bacon, egg, cheddar cheese, milk

Directions:
Heat oven to 400 degrees F.
In 8" cast iron skillet over medium heat, cook bacon until crisp. Transfer to paper towles to drain; crumble.
Remove all but 1 1/2 teaspoons bacon drippings.
Brush sides and bottom of pan with remaining drippings.
Place skillet in over for 5 minutes.
Meanwhile, in medium bowl, stir together cornbread mix, Mexicorn, jalepeno, egg, cheese, milk, and bacon until combined.
Spoon batter into heated skillet and bake 15 minutes, or until golden.
Trade the jalapenos and cheese for fillings that taste best with your summer feast.
Garlic lover? Stir 2oz shredded provolone cheese, 1tsp. Italian seasoning, and 1 clove minced garlic into batter until just combined.
Like it hot? Stir 2 oz diced or shredded pepper Jack cheese, 1/2 teaspoons southwest chipotle seasoning (like Mrs. Dash], and 1 tsp whole Mexican oregano,(like McCormick], into batter until just combined.
Subtle more your style? Stir 2oz shredded Gruyere cheese, 1tsp. herbes de Provence and 1/2 teaspoons seasoned pepper blend into batter until just combined.
Corn With Jalapeno-Garlic Butter


Ingredients:
butter, garlic clove, corn

Directions:
Combine butter, jalapeno, and garlic in a small saucepan over low heat.  Cook until the butter melts, stirring occasionally.  Season to taste with salt and pepper, and reduce to a warm setting to keep the butter melted.
Preheat grill to medium heat.  Place each ear of corn in a sheet of foil.
Brush corn with butter.  If you'd like to have the jalapeno on the grill too, scoop some in alongside the corn.  Otherwise leave in pan with remaining butter.
Cover grill and cook for 10-15 minutes, turning occasionally.  When corn is tender, remove from grill.
Serve with remaining jalapeno-garlic butter.
Mild-Mannered Spanish Rice


Ingredients:
bacon, olive oil, long-grain white rice, onion, green bell pepper

Directions:
Fry the bacon until crisp, remove the bacon from the pan and crumble.
Saute the rice and onion in the drippings/olive oil until the onion is soft, stirring constantly.
Add the V8 juice and green pepper.
Bring to a boil, then reduce the heat to low, cover and simmer for about 25 minutes or until the rice is tender and liquid is absorbed, stirring occasionally.
Fluff with a fork and garnish with the crumbled bacon.
Tomatillo & Avocado Salsa


Ingredients:
water, avocados, green onion, cilantro, sour cream, salt

Directions:
Place tomatillos and water in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving liquid.
Place tomatillo, avicado flesh, jalapeno, green onions, cilantro, sour cream and salt in a blender or food processor.
Process until smooth. Thin with reserved cooking liquid if necessary, should be pancake batter consistency, refrigerate.
Chocolate-Raspberry Ganache Frosting


Ingredients:
heavy cream, butter

Directions:
In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
Let stand for 1 1/2 minutes, or until the chocolate has melted.
Beat the mixture with a wire whisk until smooth.
Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
*Trywith milk chocolate or white chocolate chips.
*.
OneBun Mini Pizza


Ingredients:
mozzarella cheese, yellow cherry tomato, fresh basil, baby arugula, olive oil, onion, garlic cloves, dried oregano leaves, tomato paste, crushed tomatoes

Directions:
Pizza: Preheat oven to 425°F. Lightly brush baking sheet with oil. Slice each pita in half horizontally.
Spoon 4 tsp tomato sauce on each pita. Sprinkle with cheese. Top each with red pepper and tomatoes. Place on prepared pan.
Bake for 12 to 15 minutes or until cheese is bubbly and golden. Sprinkle with basil and arugula (if desired].
Tomato Sauce: Heat oil in medium saucepan set over medium heat. Add onion, garlic and oregano. Stir in tomato paste; cook for 1 minute. Stir in crushed tomatoes, salt and pepper. Bring to a simmer. Reduce heat to low and let simmer for 20 to 25 minutes or until slightly thickened.
Watermelon Chutney
Category: side-dish
By tokonoma

Great way of using up fresh watermelon. It is very tasty on sandwiches or with meat.

Ingredients:
¼ cup oil
1  red onion, minced
1  red bell pepper, minced
1 clove garlic, thinly sliced
1 teaspoon minced fresh ginger, or to taste
2 pounds watermelon, coarsely chopped
1 pound tomatoes, coarsely chopped
1 tablespoon lime juice, or to taste
1 tablespoon curry powder
1 pinch salt, or to taste
1 pinch white sugar, or to taste

Directions:
Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes. Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes. Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.

Prep time: 25 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 jars

Calories: 29.7
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 3.5 g
Sugars: 2.5 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Sodium: 6.3 mg
Ranch Potato Crisps


Ingredients:
"baking potatoes"

Directions:
Preheat oven to 400 degrees.
Wash potatoes and leave skin on.
Slice into 1/4 inch thick slices.
Place sliced potatoes, approximately 4 cups, in a bowl; add vegetable oil; Stir to coat.
Add salad dressing mix; Cover bowl and shake until potatoes are coated.
Line potato slices in a single layer on a baking sheet; Do not overlap slices.
Bake 40-50 minutes or until potatoes are brown.
Serve warm.
Neat Sloppy Joes
Category: main-dish
By AUNT MAMIE

No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years.  The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.

Ingredients:
2 pounds lean ground beef
½ cup chopped onion
1 cup chopped celery
1 (10.75 ounce) can  condensed tomato soup
¼ cup ketchup
1 tablespoon white vinegar
¼ cup packed brown sugar
1 ½ teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon garlic powder
8  hamburger buns

Directions:
Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease. Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom. Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 406.9
Fat: 16.7 g
Saturated fat: 6.1 g
Carbohydrates: 37 g
Sugars: 11.8 g
Dietary fiber: 1.7 g
Protein: 26.2 g
Cholesterol: 74.3 mg
Sodium: 774.2 mg
Hamburger & Egg Noodle Casserole


Ingredients:
ground beef, onion, parmesan cheese, mozzarella cheese

Directions:
Brown the ground beef in a frying pan with the chopped onion., In large pot boil the egg noodles until tender, drain., Combine the ground beef mixture, noodles, soups and cheddar cheese., Place mixture in a 9x13 baking dish sprayed with nonstick cooking spray., Top with parmesan and mozzarella cheeses., Bake at 350 degrees for 20-25 minutes or until bubbly.
Grilled Balsamic and Soy Marinated Flank Steak
Category: meat-and-poultry
By DENMOZZ

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.

Ingredients:
½  onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup soy sauce
1 tablespoon Dijon mustard
1 tablespoon rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds flank steak

Directions:
Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl. Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade. Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 307.4
Fat: 20.5 g
Saturated fat: 4.7 g
Carbohydrates: 8 g
Sugars: 3.7 g
Dietary fiber: 0.8 g
Protein: 22 g
Cholesterol: 37.9 mg
Sodium: 1622.2 mg
Buttery Pan Rolls
Category: bread
By Charlotte

These are delicious. They take a little time to make but they are worth the effort.

Ingredients:
5 ½ cups all-purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 ½ teaspoons active dry yeast
1 ½ cups milk
½ cup water
⅝ cup butter, divided

Directions:
Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside. Combine milk, water and 1/4 cup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C). Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough. Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes. Melt remaining 1/4 cup plus 2 tablespoons butter. Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased  9 inch square baking pans. Cover and let rise for 45 minutes. Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.

Prep time: 35 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 40 rolls

Calories: 96.6
Fat: 3.2 g
Saturated fat: 2 g
Carbohydrates: 14.5 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 8.4 mg
Sodium: 141 mg
Chickpeas and Maple Syrup Spread


Ingredients:
chickpeas, maple syrup, lemon juice, raisins

Directions:
Put the chickpeas, maple syrup, lemon juice, almonds and raisins in the bowl of the food processor.  Pulse a few seconds.
Spread the mixture on bread.  Or crackers.
Goya Chickpea Salad


Ingredients:
chickpeas, cucumber, red onion, Mexican oregano, garlic powder, olive oil

Directions:
"Mix all ingredients.  Refrigerate 30 minutes."
Chicken Enchilada Casserole


Ingredients:
sour cream, chunky salsa, diced green chilies, pinto beans, hominy, corn, corn tortillas

Directions:
Preheat oven to 350 degrees.
Pour 1/2 of the can of enchilada sauce in the bottom of an 11 by 7 inch pan.
Take 6 tortillas and tear or cut 4 of them in half, then dip all of the tortillas (cut and not cut] into the sauce, coating both sides. Arrange the 4 cut tortillas along the edges of the pan, so that the straight cut side faces to the outside, and layering them. Place the two whole tortillas in the center of the pan, to completely cover the bottom of the pan.
Mix together the filling: Chicken, Sour Cream, Salsa, Diced Green Chiles, Pinto beans, Hominy (or corn].
Spread half of the filling over the tortillas in the pan.
Sprinkle 1/4 cup of the cheese over the filling.
Spread the rest of the filling over the cheese.
Tear/cut 4 more tortillas in half and arrange around the edges. Place the last two tortillas over the top to completely cover the filling. Pour and spread the last half of the enchilada sauce over the top of the tortillas and sprinkle the last 1/4 cup of cheese over the top.
Bake in the oven at 350 degrees for about 40 minutes.
Delicious Homemade Chicken Salad Wraps


Ingredients:
boneless skinless chicken breasts, sweet onion, fresh cilantro, mayonnaise, water, salt, whole wheat tortillas

Directions:
Place water and salt in a large, broad pan.  Boil chicken breasts on medium high for 15 minutes on each side.  Next, turn off heat and place lid on pan (or cover with tin foil].  Let steam for about 10 minutes until the chicken is cooked through.
In a small saucepan, heat almonds on high until lightly browned (you'll know they're roasted when you can smell them].
In a large bowl, combine onion, cilantro, almonds, mayonnaise and ranch dressing.
Once chicken is cooked through, chop into small chunks and add to the mixture in the bowl.  Completely combine mixture and split the chicken salad between 4 whole wheat tortillas.
Cookie Salad I
Category: desserts
By JT

This is my mom's recipe, and it is delicious!  It can be served as either a salad or dessert.  This recipe can also be used to make parfaits.  Simply layer the salad, extra whipped topping, crushed cookies and repeat.  Top parfaits with a dollop of whipped topping.  Or, to serve as a pie, pour into a graham cracker or cookie crust and chill before serving.

Ingredients:
2 (3.4 ounce) packages instant vanilla pudding mix
2 cups buttermilk
12 ounces frozen whipped topping, thawed
1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
½ (11.5 ounce) package fudge stripe cookies

Directions:
In a large bowl, mix together the pudding mix and the buttermilk.  Fold in the whipped topping.  Mix in the pineapple chunks and mandarin oranges.  Chill until ready to serve. Crush cookies and mix in just before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 500.2
Fat: 21.7 g
Saturated fat: 16.5 g
Carbohydrates: 72.5 g
Sugars: 61.1 g
Dietary fiber: 2.1 g
Protein: 6.9 g
Cholesterol: 5.4 mg
Sodium: 290.6 mg
Asparagus Frittata With Rocket (21 Day Wonder Diet: Day 6)


Ingredients:
red onion, asparagus, eggs, low fat cottage cheese, baby rocket, lemon juice, capers

Directions:
Preheat grill.
Spray small frying pan with cooking oil; cook onion over heat, stirring, one minute.  Add asparagus; cook, stirring, 2 minutes.
Meanwhile, combine eggs, egg whites, and cheese in a medium jug.  pour over asparagus mixture in pan.  Cook, uncovered, about 5 minutes or until frittata is browned underneath.
Place pan under grill for about 5 minutes or until frittata is set.
Combine remaining ingredients in a bowl, serve frittata with salad.