array(2) { [0]=> object(stdClass)#81 (8) { ["id"]=> string(4) "1986" ["recipe_id"]=> string(3) "234" ["lang_id"]=> string(1) "1" ["action"]=> string(247) "Heat non-stick 8-inch (20 cm) ovenproof skillet over medium heat. Melt butter in skillet. Add apple slices to pan; sauté until slightly transparent but not too soft, about 2 minutes. Sprinkle with nutmeg and sugar. Remove from pan and keep warm. " ["order"]=> string(1) "0" ["step_id"]=> string(4) "1986" ["image_thread_id"]=> string(3) "182" ["image_id"]=> NULL } [1]=> object(stdClass)#80 (8) { ["id"]=> string(4) "3894" ["recipe_id"]=> string(3) "234" ["lang_id"]=> string(1) "1" ["action"]=> string(582) "Whisk eggs and water in small bowl. Heat same skillet over medium-high heat. Spray skillet with cooking spray. Pour in egg mixture. As mixture sets at edges, use spatula to gently push cooked portions towards the centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. When egg is almost set on surface but still looks moist, cover one half of omelette with warm apple mixture and pecans. Slip spatula under unfilled side and fold omelette in half. Garnish with Brie cheese. Broil 1 to 2 minutes to melt cheese. Slide onto warm plate and serve immediately. " ["order"]=> string(1) "0" ["step_id"]=> string(4) "3894" ["image_thread_id"]=> string(3) "182" ["image_id"]=> NULL } }