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Asian Vegetable and Rice Frittata
Asian Vegetable and Rice Frittata Recipe
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Asian Vegetable and Rice Frittata Recipe
Servings:
8
Calories:
110
kcal
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:
110
kcal
|
Carbohydrates:
9
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.02
g
|
Cholesterol:
164
mg
|
Sodium:
325
mg
|
Potassium:
181
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1982
IU
|
Vitamin C:
24
mg
|
Calcium:
51
mg
|
Iron:
1
mg