1 medium onion, thinly sliced (about 1 cup)
2 tablespoons vegetable oil
1 garlic clove, minced or pressed (optional)
1 stalk broccoli, peeled and diced (about 1 cup)
1 cup sliced mushrooms
1 medium red or green bell pepper, finely sliced
4 large eggs
1 teaspoon soy sauce
1 teaspoon grated fresh ginger root
SAUCE
1/2 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon sherry or rice wine
1/4 teaspoon dark sesame oil
1 scallion, finely chopped (about 2 tablespoons)
2 teaspoons cornstarch
2 teaspoons cool water
In a large skillet on medium heat, sauté the onions in the oil for 3 or 4 minutes. Stir the optional garlic and the broccoli into the onions and continue to sauté 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, and scallions 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.
PER SERVING: 119 CALORIES, 5.5 G PROTEIN, 8.6 G FAT, 5.3 G CARBOHYDRATE, 188 MG SODIUM, 141 MG CHOLESTEROL.
VARIATION
Make several small pancakes instead of a larger frittata: Prepare the sauce while the vegetables sauté. Stir the sautéed vegetables into the whisked eggs. Spoon about one-sixth of this mixture into the oiled skillet for each pancake. When set, flip each pancake over to brown the other side.
TOTAL TIME
25 minutes
SERVINGS
2
MENU
Serve Asian-Style Frittata with rice, hot tea, and a slice of fresh orange or pineapple.
This is a great recipe for using up lots of vegetables. Feel free to make substitutions for the vegetables listed: Replace the broccoli with thinly sliced cabbage or bok choy. Add some green peas or sliced snow peas for color. Mung sprouts or chopped water chestnuts would add crunch. Use anything that pleases you for a combined total of approximately 4 cups of vegetables.