Asian-Style Frittata
Sauce
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 minuets. 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. Poor 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.
You may be wondering why I had balsamic vinegar in an "Asian-themed" fritatta. Well, as I mentioned above my parents didn't seem to have any mirin etc. Also, once again, cornstarch thwarted me by clumping up forcing me to spoon out half of it. The meal was okay, but I wish I'd used the greens and such for a stir fry and soft-boiled the eggs for breakfast [That's your wish?! Not world peace or something? Geez --ed].
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