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You are here: Home / Recipes and Cooking Tips / Asian Vegetable and Rice Frittata

Asian Vegetable and Rice Frittata

January 9, 2012 by Alea Milham 9 Comments

This post may contain affiliate links. Read our disclosure policy here.
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Asian-Vegetable-and-Rice-Frittata-Recipe

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
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Alea
Recipe type: Brunch
Serves: 6
Ingredients
  • 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
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
  7. almost set, approximately 4 – 5 minutes.
  8. 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.
  9. Cut into wedges and serve immediately.
3.1.09

 

More Brunch Recipes:

Pumpkin Spice Egg Puffs

Ham and Broccoli Frittata

Mediterranean Garden Frittata

This post is linked to Hearth and Soul Hop, Slightly Indulgent Tuesday, Tasty Tuesday, Real Food Wednesday and Let’s Do Brunch.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Margery says

    January 11, 2012 at 6:58 am

    Wondering….did you serve it alone or with something on the side? I think I will make this soon!

    Reply
  2. Jen says

    January 10, 2012 at 6:57 pm

    mmmmm – been wanting to make frittata soon. This looks delish!

    Reply
  3. Vicky says

    January 10, 2012 at 5:04 pm

    Such a lovely savoury dish! I love the colours!

    Reply
  4. Swathi says

    January 10, 2012 at 3:26 pm

    Delicious, love the idea of adding rice to fritata making it a complete meal. Thanks for hosting and sharing a wonderful recipe to Hearth and soul blog hop.

    Reply
  5. Swathi says

    January 10, 2012 at 3:26 pm

    Delicious, love the idea of adding rice to fritata making it a complete meal.

    Reply
  6. Casey says

    January 10, 2012 at 9:39 am

    I think, this is ingenious. My family would really enjoy it.

    Reply
  7. Annie says

    January 10, 2012 at 8:14 am

    Have you tried nutritional yeast? Some people think it has a cheese-like flavor. I disagree, but I do like the way it tastes sprinkled on eggs, toast, popcorn, etc.

    Reply
  8. Kitchen Belleicious says

    January 10, 2012 at 7:21 am

    what a wonderful take on a frittata! Love the addition of the rice and asian flavored vegetables

    Reply
  9. April @ The 21st Century Housewife says

    January 10, 2012 at 12:41 am

    This looks so fresh and delicious, Alea! I love the idea of the garlic, soy and ginger enhancing the flavours of the wonderful veggies.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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