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Sunday Morning Asian Frittata

By: Robyn Webb

"A nutritious morning meal packed with good things. Preparation Time: 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings/ serving size: 2 eggs

Ingredients

1 tablespoon peanut oil
3 green onions, minced
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 cup diced red bell pepper
4 eggs
8 egg whites
2 tablespoons light soy sauce
1 cup fresh bean sprouts
1 cup trimmed and halved snow peas
1 tablespoon sesame seeds

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large nonstick, oven-proof skillet over medium-high heat, heat the oil. Add the scallions, ginger, and garlic and saute for 1 to 2 minutes. Add the red pepper and saute for 3 minutes.
In a medium-size mixing bowl, mix together the eggs and soy sauce. Add to the skillet. Cook over medium heat for 8 to 10 minutes until eggs are set on bottom.
Place the bean sprouts and snow peas over the eggs. Sprinkle with sesame seeds. Place in the oven at 350 degrees F (175 degrees C) and bake just until top is set, about 8 to 10 minutes. Watch carefully that eggs are just cooked and do not become tough. Set oven to broil. Broil the frittata for 30 seconds just to give it a nice browned color. Serve in wedges.