Asian Frittata with Shrimp and Broccoli Recipe

• Cuisine: Chinese
• Course: Breakfast
• Skill Level: Moderate

Nutritional Information (per serving)

• Calories: 188
• Fat: 7g
• Protein: 19g
• Sodium: 329mg
• Carbohydrates: 13g
• Fiber: 2g

Ingredients:

1. 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

Directions:

1. 1. Combine broccoli, scallions, onion, bean sprouts, shrimp, sesame oil and pepper in a bowl.
   2. Whisk eggs and flour in another bowl until lumps are almost gone, about 2 minutes.
   3. Pour over the vegetable mixture, mixing well with a fork. Set aside.
   4. Preheat broiler.
   5. In a small bowl, mix cornstarch into water to dissolve and place near the stove.
   6. In a small pan, bring soy sauce, vinegar, garlic, ginger, sugar and broth to a boil over medium heat.
   7. Re-stir cornstarch mixture and whisk in until mixture is thick and clear, about 1 minute.
   8. Remove from heat. Set aside.
   9. Coat a large, oven-proof, non-stick skillet with cooking spray.
   10. Heat pan over medium-high heat.
   11. Re-stir egg-vegetable mixture and pour in, smoothing it into an even layer.
   12. 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.
   13. Loosen the frittata with a metal spatula. Slide it onto a serving plate. Cut into wedges and serve with warm sauce.