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Food & Recipes

Southeast Asia Frittata

Preparation Time: 20 minutes
Total Cooking time: 10 minutes

  • Preparation Time: 20 minutes
  • Total Cooking time: 20 minutes

If you’re looking for a nutritious and delicious brunch recipe this winter season, try this Frittata from Eggland’s Best:

Amount Measure Sauce Ingredients
1 Tbsp white vinegar
1 Tbsp soy sauce
1 tsp hoisin sauce
1/2 tsp freshly grated ginger root
1/4 tsp finely chopped fresh garlic
Amount Measure Frittata Ingredients
6 oz boneless skinless chicken breasts, cut into 1/4-inch strips
1 tsp soy sauce
2 tsp sesame oil
6 large Eggland’s Best Eggs
1/2 tsp pepper
1/4 tsp pepper
1/2 tsp salt
3 Tbsp Land O Lakes<sup>&reg;</sup> Butter
1/2 cup chopped red bell pepper
4 1/2 cup green onions, thinly sliced
1 cup small stalk bok choy, cut into 1/2-inch pieces

 

Directions

Heat oven to 350 F. Place oven rack in upper-middle position.

Combine all sauce ingredients in a 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 a 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 a spatula, 1-2 minutes or until eggs just begin to set.

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

Carefully place a large plate over the skillet; turn the skillet to release frittata onto a plate. Serve with reserved sauce.

Spectacular Spread for Super Bowl

  • Preparation Time: 20 minutes
  • Total Cooking time: 10 minutes

A delectable layered spread for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue! Serve with crackers or even bread!

This makes a BIG portion, you might consider cutting the recipe in half or making two smaller tortes (which is what I did… that way everyone isn’t crowded around the ONE plate!!)

Amount Measure Ingredients
1 cup unsalted butter
3/4 lb feta cheese, crumbled
1 80z package cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 Tbsp dry vermouth (I used Vodka and it was great)
ground white pepper, to taste
1/2 tsp pine nuts, toasted**
1 cup chopped sun-dried tomatoes
3/4 cup pesto sauce

**Toasting Pine Nuts (Pine nuts will burn easily if you are not careful!!)

Oven Method: Spread nuts on a baking sheet & bake at 375, Stirring Occasionally, until golden brown 5-10 minutes.

Skillet Method: Put the nuts in a dry skillet & cook over medium-low heat, stirring frequently… about 3 minutes.

To prepare:

  1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth(or vodka or gin), and white pepper. Process until smooth.
  2. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
  3. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Calling all Mother Lode Cooks! Submit your favorite recipe(s) along with some info about your cooking experience, specialties and knowledge of local ingredients. We’ll add it to our recipe archive for all to enjoy! Bon Appetite!

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