Recipe: Asian Frittata with Shrimp and Broccoli

Asian Frittata with Shrimp and Broccoli
Dana Jacobi for American Institute for Cancer Research

This Egg Foo Yong is made with shrimp and broccoli, plus a combination of eggs and flour that holds everything together. It is made in a non-stick skillet rather than a wok, without using oil, and topped with a savory, thick, brown sauce, just as it is at my favorite Chinese restaurant.

2 cups broccoli florets, cut in 1/2-inch pieces
2-3 scallions, finely chopped
1 medium red onion, finely chopped (1 cup)
1 cup fresh bean sprouts
1 1/2 cups peeled, cooked shrimp, cut in 1/2- inch pieces (about one-third pound)
1/4 tsp. roasted sesame oil
5 large eggs
2 Tbsp. all-purpose flour
1/4 tsp. freshly ground pepper
1 Tbsp. corn starch
1 Tbsp. cold water
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
1 small garlic clove, minced
1/2 tsp. grated or minced ginger
1/2 tsp. sugar

Combine broccoli, scallions, onion, bean sprouts, shrimp, sesame oil and pepper in a bowl. Whisk eggs and flour in another bowl until lumps are almost gone, about 2 minutes. Pour over the vegetable mixture, mixing well with a fork. Set aside. Preheat broiler.

In a small bowl, mix cornstarch into water to dissolve and place near the stove. In a small pan, bring soy sauce, vinegar, garlic, ginger, sugar and broth to a boil over medium heat. Re-stir cornstarch mixture and whisk in until mixture is thick and clear, about 1 minute. Remove from heat. Set aside.

Coat a large, oven-proof, non-stick skillet with cooking spray. Heat pan over medium-high heat. Re-stir egg-vegetable mixture and pour in, smoothing it into an even layer. When eggs are set and the bottom is browned, about 4 minutes, place the pan under the broiler until the top is browned and the center almost dry, about 2 minutes.

Loosen the frittata with a metal spatula. Slide it onto a serving plate. Cut into wedges and serve with warm sauce.

Makes 4 servings

Per serving: 188 calories, 7 g. total fat (2 g. saturated fat), 13 g. carbohydrate, 19 g. protein, 2 g. dietary fiber, 329 mg. sodium.