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Asian Style Frittata

Ingredients
  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
  Eggs 4 Large
  Grated fresh ginger root 1 Teaspoon
For sauce
  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
  Cornstarch 2 Teaspoon
  Water 2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Breakfast
Ingredient: 
Egg
Interest: 
Everyday
Servings: 
2

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