We think any morning would be just fine to serve this tasty frittata. Scallions, ginger, soy sauce and garlic spice up the cooked eggs. Then, bean sprouts and sesame seeds top off the egg mixture, and the skillet is put in the oven to bake. Just before s
INGREDIENTS (for 6 servings):
- 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
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.