How to Make Sunday Morning Asian Frittata - A Step-by-Step Guide

There’s nothing quite like the feeling of waking up on a lazy Sunday morning and being greeted by the delicious aroma of a home-cooked breakfast. And what better way to start the day than with a Sunday Morning Asian Frittata? This dish is the perfect blend of savory and satisfying, making it an ideal choice for a leisurely weekend brunch.

What sets this frittata apart from the traditional Italian version is its unique Asian-inspired twist. Packed with bold flavors and fresh ingredient...

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Ingredients

  • 1 tablespoon peanut oil
  • 3 green onions, minced
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 cup diced red bell pepper
  • 4 eggs
  • 8 egg whites
  • 2 tablespoons light soy sauce
  • 1 cup fresh bean sprouts
  • 1 cup trimmed and halved snow peas
  • 1 tablespoon sesame seeds

Information

  • Servings: 6
  • Yield: 6 servings/ serving size: 2 eggs

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large nonstick, oven-proof skillet over medium-high heat, heat the oil. Add the scallions, ginger, and garlic and saute for 1 to 2 minutes. Add the red pepper and saute for 3 minutes.
  • In a medium-size mixing bowl, mix together the eggs and soy sauce. Add to the skillet. Cook over medium heat for 8 to 10 minutes until eggs are set on bottom.
  • Place the bean sprouts and snow peas over the eggs. Sprinkle with sesame seeds. Place in the oven at 350 degrees F (175 degrees C) and bake just until top is set, about 8 to 10 minutes. Watch carefully that eggs are just cooked and do not become tough. Set oven to broil. Broil the frittata for 30 seconds just to give it a nice browned color. Serve in wedges.
  • Nutrition

    125 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 124mg
    • Sodium: 302mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 11g
    • Vitamin C: 46mg
    • Calcium: 55mg
    • Iron: 2mg
    • Potassium: 272mg