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Asian Style Frittata
1/2 red onion
1 cup sliced mushrooms
1/2 cup snow peas
3 bok choy leaves
2 cloves garlic
1 teaspoon ginger
2 eggs
1 teaspoon soy sauce
Sauce
1 dried chili
1/4 cup water/stock
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
1/8 teaspoon sesame oil
1 teaspoon cornstarch dissolved in 1 teaspoon 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. Add the mushrooms, snow peas, ginger and bok choy leaves (or the slower cooking veggies you use) and sauté for a few minutes.
As you're doing that, whisk the eggs with the ginger and soy sauce. Add the garlic and the boy choy greens (or the faster cooking veggies) and cook for a minute.
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 1.
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