Foo Yong Frittata

Looking for an egg dish? Then check out this delicious frittata recipe that can be ready in just 25 minutes - perfect for Asian cuisine. MORE+ LESS-

By Pillsbury Kitchens

September 9, 2010

Ingredients

tablespoon margarine or butter

cup purchased broccoli-coleslaw blend (from 16-oz. pkg.)

cup fresh bean sprouts

eggs

tablespoons milk

1/4

teaspoon salt

1/4

teaspoon garlic-pepper blend

oz. frozen shelled deveined cooked small shrimp, thawed

1/4

cup sliced green onions

1/4

cup purchased stir-fry sauce, heated

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1

Melt margarine in 12-inch nonstick skillet over medium-high heat. Add broccoli-coleslaw blend; cook and stir 2 to 3 minutes or until crisp-tender. Add bean sprouts; cook and stir 2 minutes or just until tender. Reduce heat to medium-low.
2

In medium bowl, combine eggs, milk, salt and garlic-pepper blend; beat well. Pour evenly over vegetable mixture in skillet. Sprinkle with shrimp and onions. Cover; cook 8 to 12 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
3

To serve, cut into wedges. Serve with warm stir-fry sauce.

Stir up interest for ethnic foods by making family meals a fun and exciting experience. Visit an Asian market to identify fun, new ingredients and purchase an unusual fresh or canned fruit, such as litchi, for dessert.