Asian Vegetable and Rice Frittata

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 to 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.

Asian Vegetable and Rice Frittata Recipe

Ingredients:

• 3 green onions, 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 (four methods to cook rice)
• 8 eggs
• 2 tablespoons soy sauce (I used gluten-free soy sauce)
• 1 tablespoon sesame seeds

Directions:

1. Preheat oven to broil.
2. Add oil, onions, garlic, ginger, carrots, broccoli and peppers to a 10” oven safe frying pan.
3. Cook over medium-high heat for 4 – 5 minutes or until veggies are almost fork tender.
4. Add eggs and soy sauce to a small bowl and beat with a fork or egg beater.
5. Add rice to the vegetable mixture. Cook for 1 minute or until rice is warm.
6. 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.
7. 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.
8. Cut into wedges and serve immediately

Printable Recipe for Asian Vegetable and Rice Frittata

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Asian Vegetable and Rice Frittata

Asian Vegetable and Rice Frittata Recipe

Course Breakfast

Cuisine American

Keyword Asian Vegetable and Rice Frittata Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 110kcal

Author Alea Milham

Ingredients

• ▢ 3 green onions thinly sliced
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoons grated ginger *
• ▢ ½ cup diced red pepper
• ▢ ½ cup julienned carrots
• ▢ 1 cup broccoli finely chopped
• ▢ 1 cup cooked rice **
• ▢ 8 eggs
• ▢ 2 tablespoons soy sauce I used gluten-free soy sauce
• ▢ 1 tablespoon sesame seeds

Instructions

• 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

Notes

*Tip for freezing leftover ginger

**Four ways to cook rice

Nutrition

Calories: 110kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 325mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1982IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 1mg

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Ham and Broccoli Frittata