Asian Style Frittata
|Onion||1 Medium, thinly sliced to make about 1 cups|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Broccoli stalk||1 , peeled and diced to make about 1 cup|
|Sliced mushrooms||1 Cup (16 tbs)|
|Green bell pepper/Red bell pepper||1 Medium, finely sliced|
|Grated fresh ginger root||1 Teaspoon|
|Vegetable stock/Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Sherry/Rice wine||1 Tablespoon|
|Rice wine/Sherry||1 Tablespoon|
|Dark sesame oil||1⁄4 Teaspoon|
|Scallion||1 , finely chopped to make about 2 tablespoons|
In a large skillet on medium heat, saute the onions in the oil for 3 or 4 minutes.
Stir the optional garlic and the broccoli into the onions and continue to saute for 3 to 4 minutes.
Add the mushrooms and peppers to the skillet.
In a bowl, whisk the eggs with the soy sauce and ginger.
When the vegetables are crisp-tender, pour the eggs over them and cook on low heat, covered, until the eggs are set, about 6 minutes.
While the eggs cook, make the sauce.
In a small saucepan, bring the 1/2 cup water, soy sauce, sherry or rice wine, dark sesame oil, andscallions to a boil.
Dissolve the cornstarch in the cool water and stir it into the simmering sauce.
Stir until the sauce thickens and then remove it from the heat.
Serve the frittata drizzled with the sauce.