xiaoxl/recipe_data huggingface dataset:
Shrimp Rundown


Ingredients:
onion, garlic cloves, curry powder, coconut cream, water, tomatoes, shrimp

Directions:
Heat oil in saucepan over medium high heat.  Add Onion, garlic, and scotch bonnet pepper.  Sauté 3 minutes until softened.
Add curry, coconut cream, water tomatoes, salt & pepper.
Melt cream and continue to cook uncovered about 15 min or until slightly thickened.
Add shrimp and simmer until they are cooked about 2 -5 minutes.
Check seasoning for salt & pepper.
Pizza Bread


Ingredients:
parmesan cheese, self raising flour, fresh oregano, egg, olive oil, milk

Directions:
Heat oven 180 C., Spray loaf tin., Sift flour into large bowl., Add salt, pepper and oregano., Stir to combine and make well in the centre., Add eggs, oil and milk., Stir just to combine and form a smooth batter., Swirl through pasta sauce mixed with salami and cheese., Pour into tin, bake 50 minutes, Ready when inserted skewer comes out clean.
Best Ever Sweet Potato Casserole With Pecan Topping


Ingredients:
sweet potatoes, butter, evaporated milk, eggs, sugar, nutmeg, vanilla, cinnamon, brown sugar, pecans, butter

Directions:
Preheat over to 425 degrees. Butter a 13x9 glass baking dish and set aside.
Bake the potatoes until soft throughout. This can be done in either the oven or the microwave, there is no difference in the end product. Then peel the skins off, and whip the potatoes in a large bowl with an electric mixer.
Add in all the casserole ingredients and beat with electric mixer until smooth. Spread in the glass dish and bake 20 minutes, uncovered. This can be prepared a day in advance & refridgerated overnight, simply increase the cook time to 30 minutes to cook through.
FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box]. Stir in unpacked brown sugar and chopped pecans. Set aside.
Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist.
Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top.
Bake uncovered 15 minutes at 400.
This sweet potato casserole is great hot, warm or cold. And the leftovers taste just as good as when first made.
Cod Loin With Cherry Tomatoes, Mozzarella and Basil


Ingredients:
cod, cherry tomatoes, buffalo mozzarella, parmesan cheese, fresh basil, extra virgin olive oil, olive oil, sea salt

Directions:
Preheat the oven to 200c.
Place the cod in an oiled oven proof dish. Place a basil leaf on each cod loin. Place a slice of mozzarella on each cod loin.
Slice the tomatoes in half and place on and around the cod. Sprinkle over the Parmesan cheese and season with salt and pepper(be frugal with the salt as the parmesan is salty]. Drizzle with a little Olive Oil.
Bake for 12-15 minutes until the cheese is bubbling and the fish is cooked.
While the fish is cooking make the basil oil. Tear the remaining basil into a pestle and mortar, add a pinch sea salt and freshly ground black pepper and the extra virgin olive oil and crush to a fine paste.
Serve the fish with the basil oil drizzled over.
Chicken Massaman Curry
Category: world-cuisine
By pct2

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.

Ingredients:
2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 ¼ pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
⅓ cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Directions:
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 689.6
Fat: 41.2 g
Saturated fat: 22.4 g
Carbohydrates: 47.3 g
Sugars: 14.2 g
Dietary fiber: 5.5 g
Protein: 38.1 g
Cholesterol: 73.3 mg
Sodium: 1220.7 mg
Traditional Popovers
Category: bread
By J MILLER

This recipe is for traditional popovers.  They can be served plain, but my family prefers them with raspberry butter.

Ingredients:
1 cup all-purpose flour
¼ teaspoon salt
3  eggs
1 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, chilled

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes. Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes. Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute). Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 popovers

Calories: 182.8
Fat: 9.2 g
Saturated fat: 5 g
Carbohydrates: 18 g
Sugars: 2.2 g
Dietary fiber: 0.6 g
Protein: 6.7 g
Cholesterol: 111.5 mg
Sodium: 149.8 mg
1-Pot, 3-Bean Chicken Stew


Ingredients:
canola oil, boneless skinless chicken breasts, boneless skinless chicken thighs, yellow onion, celery, carrot, no-salt-added diced tomatoes, no-salt-added black beans, dry red wine, bay leaf, fresh Italian parsley, fresh cilantro

Directions:
Heat oil in a large pot; brown chicken.  Remove chicken and set aside.  Sauté onions until soft, about 5 minutes.  Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for about 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
Tomato Basil Soup


Ingredients:
tomatoes, low-sodium tomato juice, fresh basil leaf, 1% low-fat milk, salt, fresh ground black pepper, low-fat cream cheese, basil leaves

Directions:
Bring tomato and juice to a boil. Reduce heat and simmer 30 minutes.
Place tomato mixture and basil leaves in blender and puree until smooth. Return to pot and stir in milk, salt and pepper. Add cream cheese, stirring well with a whisk, and cook until thick.
Remaining soup may be refrigerated in a tightly sealed container for up to 1 week.
Egg Salad BLTs


Ingredients:
fat-free mayonnaise, green onions, reduced-fat sour cream, Dijon mustard, fresh ground black pepper, lemon rind, eggs, bacon, tomatoes, boston lettuce leaves

Directions:
Combine first 6 ingredients in a medium bowl, stirring well.
Cut 2 eggs in half lengthwise; reserve 2 yolks for another use.
Coarsely chop remaining egg whites and whole eggs.
Add eggs to mayonnaise mixture; stir gently to combine.
Arrange 4 bread slices on a work surface.
Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices and 1 lettuce leaf.
Top with remaining bread slices and serve.
Butternut Squash and Sage Soup


Ingredients:
olive oil, fresh sage, chicken broth, vegetable broth, kosher salt, fresh ground black pepper

Directions:
In large pot, ehat olive oil over medium heat.
Add onion and cook until translucent, 8 to 10 minutes.
Add squash, cook 5 more minutes.
Add chopped sage and broth and bring to a boil.
Reduce heat to medium-low and cook until squash iver very tender, about 30 minutes.
With an immersion blender, puree soup until smooth (or puree in small batches in a food processor].
Season to taste with salt and pepper.
In a small pan, heat 1/2 inch vegetable oil until hot.
Drop sage leaves in about 3 at a time and fry tuntil just crisp.
Remove to a paper-towel-lined plate.
Serve soup hot, garnished with 2 or 3 sage leaves per bowl.
Meatloaf with Italian Sausage
Category: world-cuisine
By D.DETMANN

My mom gave me this recipe, and everyone agrees it is the best ever, I think it's because of the Italian sausage.  It's great the next day too.  But we usually don't have many leftovers.

Ingredients:
1 ¼ pounds ground beef
4 (4 ounce) links Italian sausage, casings removed
1  egg, beaten
1 small green bell pepper, chopped
1  onion, chopped
½ cup dry hot wheat cereal
½ cup milk
1 dash Worcestershire sauce
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Chop sausage finely. In a large bowl combine beef, sausage, egg beat, bell pepper, onion, cereal, milk, Worcestershire sauce, salt and pepper. Mix together and press into a loaf pan. Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 639.9
Fat: 50.1 g
Saturated fat: 19.2 g
Carbohydrates: 15.2 g
Sugars: 2.1 g
Dietary fiber: 0.8 g
Protein: 30 g
Cholesterol: 170.3 mg
Sodium: 637.1 mg
Zucchini Spaghetti Sauce


Ingredients:
green peppers, onion, garlic cloves, zucchini, tomatoes, fresh basil, dried basil, chili powder, salt, fresh lemon juice, Tabasco sauce, parmesan cheese, cooked pasta

Directions:
Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
Add the green peppers, saute 2 minutes.
Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358].
Serve over pasta.
Sprinkle with parmesan cheese.
Maple Cornbread Muffins


Ingredients:
plain soymilk, margarine, maple syrup, apple cider vinegar, cornmeal, all-purpose flour, sugar, baking powder, salt, frozen corn kernels

Directions:
Preheat oven to 375 degrees. Line or grease a 12 cup muffin tin.
Whisk together soymilk, margarine, maple syrup, and vinegar.
Whisk together cornmeal, flour, sugar, baking pwder, and salt in a separate bowl.
Stir the wet mixture into the dry mixture and fold in the corn kernels.
Divide the batter among the muffin cups and bake for 20 minutes.
Cool for 10 minutes in the pan.
Coconut Chocolate Chip Banana Bread


Ingredients:
all-purpose flour, sweetened flaked coconut, baking powder, baking soda, salt, eggs, sugar, butter, margarine, unsweetened applesauce, vanilla extract

Directions:
Preheat oven to 350 degrees F.  Grease 9x5x3 loaf pan.
Mix flour, coconut, baking powder, baking soda and salt together in a small bowl.  Set aside.
In a mixing bowl, beat the eggs until frothy.  Add sugar, butter/margarine, banana, applesauce and vanilla and beat well.
Add dry ingredient mixture all at once and stir until just combined.
Gently stir in the chocolate chips.  Pour batter in the greased pan.
Bake for 1 hour or until toothpick inserted in the middle comes out clean.
Let stand to cool slightly (about 10 minutes], and then remove from pan.
Sweet and Sour Vegetables With Tofu


Ingredients:
garlic cloves, gingerroot, fresh snow peas, carrot, green bell pepper, scallions, bamboo shoots, fried tofu, dry sherry, white wine, honey, soy sauce, cornstarch

Directions:
Heat the oil in a skillet. Add the garlic and ginger and cook for 30 seconds.
Add the baby corn, snow peas, carrot and bell pepper and stir-fry for abut 5 minutes, until the vegetables are tender.
Add the scallions, bamboo shoots and tofu. Cook for 2 more minutes.
In a small bowl, stir together the sherry, vinegar, honey, soy sauce, vegetable stock and corn starch. Add to the hot pan. Bring to a boil. Reduce heat and simmer for 2 minutes. Serve immediately.
Chocolate Covered Potato Chips
Category: desserts
By JAZZYTINA

Ridged potato chips are dipped into tempered milk chocolate for an elegant treat that everyone will enjoy. This recipe also works for pretzels, popcorn and any kind of nut.

Ingredients:
1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

Directions:
Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low. As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool. Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 pound

Calories: 363.4
Fat: 21.6 g
Saturated fat: 5.9 g
Carbohydrates: 35.4 g
Sugars: 14.6 g
Dietary fiber: 2.3 g
Protein: 4.8 g
Cholesterol: 6.5 mg
Sodium: 234.1 mg
Chicken-Stuffed Mushrooms
Category: trusted-brands-recipes-and-tips
By Diamond Crystal Salt

Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.

Ingredients:
1 pound medium button or mini-bella mushrooms
2 tablespoons unsalted butter
1 large onion, finely chopped
1 large clove garlic, minced
1  cooked boneless chicken breast half, finely diced*
1 ½ tablespoons Diamond Crystal® Kosher Salt
¾ teaspoon coarsely ground pepper
1 tablespoon all-purpose flour
1 cup whipping cream
5 tablespoons chopped fresh parsley, divided
1 tablespoon finely shredded mozzarella or Parmesan cheese

Directions:
Heat oven to 350 degrees F. Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers. Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat. Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

Yields: 6 servings

Calories: 227.7
Fat: 19.8 g
Saturated fat: 12 g
Carbohydrates: 7.6 g
Sugars: 2.4 g
Dietary fiber: 1.4 g
Protein: 7 g
Cholesterol: 73.2 mg
Sodium: 1476.3 mg
Zucchini, Potato, and Dill Frittata - Vegan


Ingredients:
extra firm tofu, soy sauce, Dijon mustard, nutritional yeast, turmeric, olive oil, onion, garlic cloves, zucchini, new potatoes, dried dill, dried thyme, garlic powder, onion powder

Directions:
Preheat oven to 400°F
Steam cubed potatoes in a veggie steamer for 7-8 minutes.
In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
In a small (8-inch] skillet, saute the onions in the olive oil for 2 minutes.
Add remainder of dried spices, and stir to coat.
Add the shredded zucchini and potatoes and saute for 3 more minutes.
Add the minced fresh garlic saute for 1 minute.
Transfer the cooked zucchini/potato mixture to the tofu and combine well.
Place the tofu back into the skillet and press down firmly in place.
Cook in the oven at 400°F for 30 minutes.
Let the frittata sit for 10 minute before serving.
Protein Fruit Smoothie


Ingredients:
banana, frozen mixed berries, powdered soy protein concentrate, water

Directions:
Put all ingredients into blender and blend until smooth.
Amount of water can be adjusted depending on how thick you like your smoothie. I always have frozen mixed berries on hand, but not always a frozen banana. I use only about 1/3 cup water when the banana isn't frozen.
Best Creamy Marsala Wine Sauce over Mushroom Ravioli


Ingredients:
marsala wine, heavy cream, 2% low-fat milk, olive oil

Directions:
Fill a large pot with about 4 quarts of water. Set the burner to high and boil. Add frozen ravioli to boiling water for 6-8 minutes, stirring occasionally (very gently]. The ravioli are done when they float to the top of the water.
At the same time you are boiling the water, heat a large skillet with the olive oil. Add onions and mushrooms and sauté until tender, about 3 minutes.  Add the Marsala wine and bring to a boil.
Boil for 2-4 minutes, adding salt and pepper to taste. Stir in cream and milk and simmer for 5 minutes until heated.
Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve HOT.
**Optional: Serve ravioli on a bed of bowtie pasta for a heartier serving, or substitute the ravioli for thin chicken breasts. Saute the chicken for 15 minutes before the mushrooms, then follow the recipe from there.
Italian Sausage and Bell Peppers


Ingredients:
sweet Italian sausage links, bell peppers, onions, garlic, tomatoes, water, salt, pepper

Directions:
Brown the sausage in a large skillet.
Add onions and saute for ~2 min.
Add peppers and garlic and saute 1 min.
Add the tomatoes with their water, fill the can with water and add that too.
Add Italian seasoning and salt and pepper to taste.
Simmer uncovered until the sausage is cooked through (I usually cut them into thirds to speed cooking time and ease serving].
Quinoa with Sweet Potato and Mushrooms
Category: side-dish
By lep413

Sweet Potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.

Ingredients:
⅓ cup quinoa
1 cup water
1 pinch salt
1 tablespoon olive oil
1 teaspoon minced garlic
1 small sweet onion, chopped
1 cup crimini mushrooms, sliced
1 small sweet potato, peeled and diced
¼ teaspoon cayenne pepper
salt and pepper to taste
¼ cup chopped, toasted pecans

Directions:
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 173.3
Fat: 9.2 g
Saturated fat: 1 g
Carbohydrates: 19.3 g
Sugars: 2.4 g
Dietary fiber: 3.5 g
Protein: 4.4 g
Sodium: 108.1 mg
Tostito Scooper Meat and Cheese Hot Dish


Ingredients:
tortilla chips, ground beef, ground turkey, olive oil, Mexican-style tomatoes, colby-monterey jack cheese, monterey jack pepper cheese, margarine, butter, flour, milk, dried cilantro

Directions:
In medium saucepan, add margarine and flour.
Whisk until margarine melted and flour blended. Add milk. Whisk on medium heat until sauce starts to thicken.
Add cilantro and blend.
Cook a few minutes and take off heat. Set aside.
Preheat oven 375°.
Use a shallow baking dish with 1 to 2 inch sides. I use a 10 1/2 inch round Pyrex baking dish. Spray dish with Pam.
Cook burger in medium fry pan until just browned.
Option 1. Add 1 cup cream sauce to the meat. Reserve the balance for the top.
Option 2. Add the reserved tomato juice to  meat and save the cream sauce for the top.
Pour scoopers in the baking pan.
Spoon meat over scoopers.
Add diced tomatoes.
Add shredded cheeses.
Bake 20 minutes until cheeses are nicely melted, not brown.
Take out of oven. Add cream sauce on top.
Bake 10 minutes more until hot.
Set about 10 minutes.
Note: If you use fresh tomatoes like roma, you must add cream sauce to meat or it will be dry. There is not enough juice to add to the meat.
You can use other types of cheeses.
I like to use cream sauces and add flavoring nstead of canned soups which are too salty for us to eat now.
Grilled Fruit and Vegetable Kabobs
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.

Ingredients:
2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
½ medium red onion, diced in 1/2-inch pieces
½ medium red bell pepper, diced in 1/2-inch pieces
1 cup sliced fresh pineapple, diced in 1/2-inch pieces
1 cup cherry tomatoes
8  wooden skewers
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
½ teaspoon salt
½ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

Directions:
Heat grill to low, 325 degrees 350 degrees . Assemble kabobs, alternating different vegetables and pineapple on wooden skewers. Combine all ingredients for marinade in medium bowl and mix well. Brush marinade onto fruit and veggie kabobs. Line grill with Reynolds Wrap® Aluminum Foil. Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness. Transfer kabobs to plate to cool before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 kabobs

Calories: 95.5
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 8.4 g
Sugars: 3.3 g
Dietary fiber: 2.1 g
Protein: 1.3 g
Sodium: 152.8 mg
Frozen Reeses Peanut Butter Pie


Ingredients:
unsalted butter, Cool Whip, creamy peanut butter, confectioners' sugar

Directions:
Preparation: Lightly butter springform pan if it is not non-stick.
If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.
Oreo Crust:
Place Oreos in a food processor or blender and pulse until cookies are finely crumbed.
Alternatively, place Oreos in a plastic bag and crush with a rolling pin.  Mix in the melted butter and then firmly press crumbs into pan to create a crust.
Bake crust at 350 degrees F for 7-10 minutes.
Reese Peanut Butter Pie Filling:
Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted.
Set aside for five minutes to cool.
Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
Pour mixture into Oreo crust and freeze for 3 hours.
Garnish with caramel and chocolate drizzle.
Garden Frittata


Ingredients:
egg substitute, onion, asparagus, broccoli, low-fat cheddar cheese, mushroom, salt, pepper, curry powder

Directions:
Pre heat oven to 400°.
Mix all ingredients in a large mixing bowl.
Spray an 8x8-inch baking dish with a nonstick cooking spray and pour all ingredients into the dish.
Bake for 30-45 minutes depending on your oven.
When done let the frittata sit for 15 minutes (to set] and then slice and serve.
Use your imagination and use different vegetables or whatever you have on hand.