Southeast Asia Frittata
- 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:
|1/2||tsp||freshly grated ginger root|
|1/4||tsp||finely chopped fresh garlic|
|6||oz||boneless skinless chicken breasts, cut into 1/4-inch strips|
|6||large||Eggland’s Best Eggs|
|3||Tbsp||Land O Lakes<sup>®</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|
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.