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Southeast Asia Frittata

  • Category: Main Dish
  • Submitted By:
  • Town/State: Sonora, CA

  • 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



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.