Recipe: Asian Style Frittata with Scallion-Sesame Sauce

ASIAN STYLE FRITTATA

"Serve with rice, hot tea, and slice of fresh orange or pineapple."

FOR THE FRITTATA:
1 medium onion, thinly sliced (about 1 cup)
2 tbsp vegetable oil
1 clove garlic, minced or pressed
1 stalk broccoli, peeled and diced
1 cup sliced fresh mushrooms
1 medium red or green bell pepper, finely sliced
4 large eggs (or equivalent egg substitute)
1 tsp soy sauce
1 tsp grated fresh ginger root
FOR THE SAUCE:
1/2 cup water or vegetable stock
1 tbsp soy sauce
1 tbsp sherry or rice wine
1/4 tsp dark sesame seed oil
1 scallion, finely chopped (about 2 tbsp)
2 tsp cornstarch
2 tsp cool water

In a large skillet on medium heat, saute the onions in the oil for 3 to 4 minutes. Stir in garlic and broccoli and continue to saute for 3 to 4 minutes. Add the mushrooms and peppers to the skillet.

In a bowl, whisk the eggs with the soy sauce and ginger. When the vegetables are crisp-tender, pour the eggs over them and cook on low heat, covered, until the eggs are set, about 6 minutes.

While the eggs cook, make the sauce:
In a small saucepan, bring the 1/2 cup water, soy sauce, sherry or rice wine, dark sesame seed oil, and scallions to a boil.

Dissolve the cornstarch in the 2 teaspoons cool water and stir into the simmering sauce. Stir until the sauce thickens and then remove it from heat.

Serve the frittata drizzled with the sauce.

VARIATIONS:
- Make several small pancakes instead of the frittata.
- Substitute other vegetables: broccoli for thinly sliced cabbage or bok choy; Add green peas, mung sprouts or chopped water chestnuts for crunch. Any combination of approximately 4 cups vegetables that compliment each other and eggs!

Makes 2 servings
Adapted from source: Moosewood Restaurant Cooks at Home