4.5
2 ratings

Asian Frittata

Serve with a side salad
Courtesy of Eggland's Best

This Asian-inspired frittata is made with bell pepper, chicken, soy sauce and green onion. It's the perfect meal for lunch or dinner.  

Recipe courtesy of Eggland's Best 

Ready in
1 h
40 m
(prepare time)
20 m
(cook time)
6
Servings
174
Calories Per Serving

Ingredients

For the sauce

  • 1 Tablespoon white vinegar
  • 1 Tablespoon soy sauce
  • 1 Teaspoon hoisin sauce
  • 1/2 Teaspoon freshly grated ginger root
  • 1/4 Teaspoon finely chopped fresh garlic
  • 6 Ounces boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 Teaspoon soy sauce
  • 2 Teaspoons sesame oil
  • 6 Eggland's Best Eggs (large)
  • 1/2 Teaspoon pepper
  • 1/4 Teaspoon salt
  • 3 Tablespoons Land O Lakes® Butter
  • 1/2 Cup chopped red bell pepper
  • 4 (1/2 cup) green onions, thinly sliced
  • 1 small stalk (1 cup) bok choy, cut into 1/2-inch pieces

Directions

For the sauce

Heat oven to 350°F.

Place oven rack in upper middle position.

Combine all sauce ingredients in bowl; set aside.

Combine chicken, 1 teaspoon soy sauce and 1 teaspoon sesame oil in bowl; set aside.

Combine remaining 1 teaspoon sesame oil, eggs, pepper and salt in bowl; beat with whisk.

Set aside.

Melt 1 tablespoon butter in 10-inch nonstick ovenproof skillet over medium-high heat until sizzling; add chicken strips.

Cook, stirring occasionally, 2-3 minutes or until chicken is no longer pink.

Remove chicken; set aside.

Add 1 tablespoon butter to same skillet; add bell pepper, green onions and bok choy.

Cook over medium-high heat 2-3 minutes or until vegetables just begin to soften.

Remove vegetables; set aside.

Melt remaining 1 tablespoon butter in skillet over medium heat until butter is sizzling.

Add chicken and vegetables to egg mixture; pour egg mixture into skillet.

Cook, stirring and lifting around bottom edges with spatula, 1-2 minutes or until eggs just begin to set.

Place skillet into oven; bake 8-10 minutes or until eggs are set.

Carefully place large plate over skillet; turn skillet to release frittata onto plate.

Serve with reserved sauce.

Nutritional Facts
Servings6
Calories Per Serving174
Total Fat12g19%
Sugar1gN/A
Saturated5g27%
Cholesterol196mg65%
Protein13g25%
Carbs3g1%
Vitamin A146µg16%
Vitamin B120.5µg18.9%
Vitamin B60.4mg29.5%
Vitamin C21mg24%
Vitamin D1µg6.4%
Vitamin E1mg7%
Vitamin K28µg23%
Calcium48mg5%
Fiber0.8g3.2%
Folate (food)46µgN/A
Folate equivalent (total)46µg11%
Iron1mg7%
Magnesium22mg5%
Monounsaturated4gN/A
Niacin (B3)3mg19%
Phosphorus165mg24%
Polyunsaturated2gN/A
Potassium261mg6%
Riboflavin (B2)0.3mg21.7%
Sodium287mg12%
Trans0.3gN/A
Water93gN/A
Zinc0.9mg8.1%