Add a green salad to this Asian-inspired frittata for a simple lunch or weeknight dinner.
Make This Recipe
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon hoisin sauce
- 1/2 teaspoon freshly grated ginger root
- 1/4 teaspoon finely chopped fresh garlic
- 6 ounces boneless skinless chicken breasts, cut into 1/4-inch strips
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil
- 6 Eggland's Best Eggs (large)
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 tablespoons Land O Lakes® Butter
- 1/2 cup chopped red bell pepper
- 4 (1/2 cup) green onions, thinly sliced
- 1 small stalk (1 cup) bok choy, cut into 1/2-inch pieces
Heat oven to 350°F. Place oven rack in upper middle position.
Combine all sauce ingredients in bowl; set aside.
Combine chicken, 1 teaspoon soy sauce and 1 teaspoon sesame oil in bowl; set aside.
Combine remaining 1 teaspoon sesame oil, eggs, pepper and salt in bowl; beat with whisk. Set aside.
Melt 1 tablespoon butter in 10-inch nonstick ovenproof skillet over medium-high heat until sizzling; add chicken strips.
Cook, stirring occasionally, 2-3 minutes or until chicken is no longer pink. Remove chicken; set aside.
Add 1 tablespoon butter to same skillet; add bell pepper, green onions and bok choy.
Cook over medium-high heat 2-3 minutes or until vegetables just begin to soften. Remove vegetables; set aside.
Melt remaining 1 tablespoon butter in skillet over medium heat until butter is sizzling.
Add chicken and vegetables to egg mixture; pour egg mixture into skillet.
Cook, stirring and lifting around bottom edges with spatula, 1-2 minutes or until eggs just begin to set.
Place skillet into oven; bake 8-10 minutes or until eggs are set.
Carefully place large plate over skillet; turn skillet to release frittata onto plate. Serve with reserved sauce.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||6 g|
|Dietary Fiber||1 g|