a wholesome breakfast full of nice stuff. Duration of preparation: 15 minutes. This dish comes from The WEBB Cooks, a collection of Robyn Webb’s writings and recipes provided by the American Diabetes Association.
| Servings: | 6 |
| Yield: | 6 servings/ serving size: 2 eggs |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 302 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious and nutritious! My whole family ate it up. It made about 3/4″ deep in a 12″ cast iron skillet. I didn’t have any fresh ginger, but powdered was fine. Also didn’t have bean sprouts, but the kale and fresh peas were perfect on top. I will definitely make this again!
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…
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.
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!