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Asian Style Frittata
1 red onion
1 cup sliced mushrooms
1 cup broccoli
1 clove garlic
1 medium bell pepper
4 eggs
1 teaspoon soy sauce
1 teaspoon ginger
Sauce
1/2 cup water/stock
1 tablespoon soy sauce
1 tablespoon sherry or rice wine
1/4 teaspoon sesame oil
1 scallion, finely chopped
2 teaspoons cornstarch dissolved in 2 teaspoons cool water
The vegetables sound eclectic, but its pretty much just any 2 cups of vegetables per egg.
Sauté the onion on medium heat for 3-4 minutes.
Stir in the garlic and broccoli and saute for 3-4 minutes.
Add the mushrooms and peppers to the skillet and sauté for a few minutes.
As you're doing that, whisk the eggs with the ginger and soy sauce.
When the vegetables are crisp-tender pour the eggs in, cover and cook on low heat for about 6 minutes.
Bring the sauce ingredients to a boil and then add the dissolved cornstarch.
Pour the sauce over the frittata and serve.
Serves 2.
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