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.
- 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.
More Brunch Recipes:
This post is linked to Hearth and Soul Hop, Slightly Indulgent Tuesday, Tasty Tuesday, Real Food Wednesday and Let’s Do Brunch.
Margery says
Wondering….did you serve it alone or with something on the side? I think I will make this soon!
Jen says
mmmmm – been wanting to make frittata soon. This looks delish!
Vicky says
Such a lovely savoury dish! I love the colours!
Swathi says
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.
Swathi says
Delicious, love the idea of adding rice to fritata making it a complete meal.
Casey says
I think, this is ingenious. My family would really enjoy it.
Annie says
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.
Kitchen Belleicious says
what a wonderful take on a frittata! Love the addition of the rice and asian flavored vegetables
April @ The 21st Century Housewife says
This looks so fresh and delicious, Alea! I love the idea of the garlic, soy and ginger enhancing the flavours of the wonderful veggies.