Sunday Morning Asian Frittata Recipe -
Sunday Morning Asian Frittata Recipe

Sunday Morning Asian Frittata

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings/ serving size: 2 eggs Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View

Reviews More Reviews

Mar 31, 2011

The taste was ok, but the method has several problems with it.. first, just just soy sauce for seasoning is going to result in a very bland dish. I added some salt and red chillie flakes to the eggs. second, using 8 egg whites will result in a rather crisp sort of frittata which I didn't fancy so I used 8 whole eggs instead of 4 eggs and 8 egg whites. Third, the cooking time is way off... 8-10 minutes on medium flame will result in a well burned bottom. I cooked on the stove about 5 minutes but it still burned pretty badly, which is why I had to top with cheese to mask the burnt flavor that came through even after cutting a layer off. so overall, it's ok, but I dont think I will try this again...

Mar 16, 2009

This was a lot... crunchier than I expected; while the taste wasn't bad, I didn't enjoy the texture. Unless I followed the recipe incorrectly, it seems that the meal tastes more like a lumpy thrown-together concoction. Since that is my only complaint, and the actual taste wasn't so bad, I don't think it was completely negative; it's just that the texture threw it off for me.


5 Ratings

Dec 13, 2007

My parents liked this, but I however was not a fan. Something about having an asian inspired breakfast just didn't work for me, I like to stick to my classics. Not to mention all the prep work and making it just wasn't wort it...sorry!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Sunday Morning Chilaquiles

See how to make easy, cheesy breakfast chilaquiles.

Bacon and Potato Frittata with Greens

See how to make a simple breakfast frittata with bacon, potatoes, and chard.

Potato and Pepper Frittata

See how to make an amazing potato and pepper lunch or brunch treat.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States