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ground black pepper / teaspoon nutmeg / cup shredded part-skim mozzarella directions . cook the sweet potato in boiling water until tender, about minutes. drain well. . preheat the oven to degrees f. . in a large nonstick ovenproof skillet, warm teaspoon of the oil over medium heat until hot but not smoking
until the carrot is soft, about minutes. set aside to cool slightly. . in a medium bowl, stir together the whole eggs, egg whites, pumpkin purée, ginger, salt, pepper and nutmeg. stir in the carrot mixture. . in the same skillet, warm the remaining teaspoons oil over medium heat until hot but not smoking...
https://www.berkeleywellness.com/healthy-eating/recipes/article/pumpkin-frittata