Asian Vegetable and Rice Frittata

Photo by Susan M.

PREP TIME

5

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

5

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    green oinions, thinly sliced

  • 2

    cloves garlic, minced

  • 2

    teaspoons grated ginger (tip for freezing leftover ginger)

  • 1/2

    cup diced red pepper

  • 1/2

    cup julienned carrots

  • 1

    cup broccoli, finely chopped

  • 1

    cup cooked rice (how to cook rice in a pressure cooker)

  • 8

    eggs

  • 2

    tablespoons soy sauce (I used gluten-free soy sauce)

  • 1

    tablespoon sesame seeds

Directions

Preheat oven to broil. Add oil, onions, garlic, ginger, carrots, broccoli and peppers to a 10” oven safe frying pan. Cook over medium-high heat for 4 – 5 minutes or until veggies are almost fork tender. Add eggs and soy sauce to a small bowl and beat with a fork or egg beater. Add rice to the vegetable mixture. Cook for 1 minute or until rice is warm. Pour the eggs over the vegetable mixture. sprinkle sesame seeds over the top. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes. Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown. Cut into wedges and serve immediately.

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