My daughter’s favorite breakfast is leftover Chinese food and her favorite dinner is scrambled eggs. She’s a little backwards, but I am not going to judge because my favorite breakfast is leftover spaghetti. I decided to merge her two favorites into one dish that could be eaten any time of the day.
I am accustomed using cheese to add flavor to my frittatas and scrambled eggs, but we are trying to go completely dairy-free for my oldest son so I am looking for dairy-free ingredients to add flavor to egg dishes. The onions, red peppers, ginger, garlic, and soy add lots of flavor to this dish.
After adding the rice, I was tempted to just stop at that step and dive in. Especially since my kids were having a debate over whether I was ruining Chinese food or eggs by combing the two dishes into one frittata. They took back all of their comments after they took their first bite.
- 3 green oinions, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons grated ginger (tip for freezing leftover ginger)
- ½ cup diced red pepper
- ½ 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
- 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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