Vegetarian Frittata with Shiitake Mushrooms

Vegetarian Frittata

Main, Vegetarian | October 4, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel.

Asian Caucasian Recipe Videos

Skip breakfast?  Never!  Wait until you try this simple Asian vegetarian frittata that you can eat for breakfast, lunch or dinner!  I love eggs, (probably eat too many of them!) and this dish is loaded with healthy veggies like shiitake mushrooms, bell peppers, and kale.  You can throw in whatever veggies are in your fridge, and even some protein.  That’s why I love making frittatas.  Everything but the kitchen sink – Voilà!

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5.0 from 1 reviews
Vegetarian Frittata with Shiitake Mushrooms
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon canola oil
  • 1 shallot, chopped
  • 3 green onions, sliced
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, chopped
  • 1 cup red bell pepper, seeded and small diced
  • 2 red Thai chili peppers, seeded and chopped
  • 1 cup frozen chopped kale
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 6 whole eggs
  • 6 egg whites
  • 2 tablespoons light soy sauce
  • 1 cup fresh bean sprouts
  • ½ cup fresh cilantro, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large cast iron skillet over medium-high heat, heat the oil (make sure to coat the sides of the pan with the oil). Add the shallots, green onions, ginger, and garlic and sauté for 1 to 2 minutes until translucent. Add the red bell pepper, Thai chili pepper, kale, and shiitake mushrooms, and sauté for 3 to 4 more minutes until just done.
  3. Meanwhile, in a medium bowl, whisk together the eggs and the soy sauce (do not over mix!). Add to the skillet on top of the vegetables. Cook over medium heat for 8 to 10 minutes until the edges start to set around the sides of the skillet, about 5-7 minutes.
  4. Remove from stove and place the bean sprouts over the eggs. Sprinkle with fresh cilantro. Place skillet in the oven and bake just until top is set, about 10 to 12 minutes.
  5. Set oven to broil. Broil the frittata for 30 seconds just to brown the top. Cut into wedges garnished with cilantro when ready to serve.

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Stir-Fry Broccoli & Baked Tofu

Sides, Vegetarian | August 22, 2016 | By

I am seriously crazy for broccoli and tofu — two of my most favorite duos, especially in this super easy vegetarian stir-fry dish!  Deputy Foodie Damien whipped it up for this week’s blog post so you can prepare this awesome recipe any day of the week.  The baked tofu has a great firm texture and is so much healthier than the deep-fried version.  I honestly could eat this entire portion myself! (Sucks for my hubbie)!   

5.0 from 1 reviews
Stir-Fry Broccoli & Baked Tofu
 
Author:
Serves: 4
Ingredients
  • 1 (8 oz.) block of extra-firm tofu
  • 2 tablespoons canola oil
  • 2 small bunches broccoli, cut into bite-sized pieces
  • 5 garlic cloves, minced
  • 1 Thai chili pepper, chopped (seeded for less heat)
  • 2 tablespoons hoisin sauce
  • Pinch of salt
  • Cooked white or brown rice
Instructions
  1. To bake tofu: Place entire block of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool. Cut tofu into bite-sized squares and set aside.
  2. Heat oil in a heavy wok on medium-high heat. Add garlic and cook until fragrant. Add in chili peppers and chopped broccoli and stir-fry for 5 minutes. Add hoisin sauce and tofu to coat, and stir-fry another 5 minutes until broccoli is just tender. Stir in pinch of salt to taste.
  3. Serve with a side of steamed white or brown rice.

 

Thai Cauliflower Pizza

Forget Domino’s! This tasty Thai pizza has a very healthy cauliflower crust that’s to die for! It’s topped off with some of the best Thai ingredients that will make your mouth water. You’ll be begging for another slice! You might even eat the entire pie! Top it all off with cheese if you’d like – it’s really yummy. Scouts honor!

Thai Cauliflower Pizza
 
Author:
Serves: 2 pizzas
Ingredients
Cauliflower Pizza:
  • 2 ½ bags frozen riced cauliflower (Trader Joe’s)
  • ½ cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 2 eggs, beaten
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon chopped garlic
  • Salt and pepper to taste
Pizza Sauce:
  • ½ cup all-natural peanut butter
  • ¼ cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sambal oelek
  • 1 teaspoon chopped garlic
  • 1 teaspoon fresh ginger, minced
Pizza Toppings:
  • 1 cup shredded chicken
  • 1 cup fresh snow peas, halved
  • ¼ cup shelled edamame
  • ½ cup red and yellow bell peppers, thinly sliced
  • 2 Thai chili peppers, sliced
  • 1 cup fresh shiitake mushrooms, thinly sliced
  • 1 cup bean sprouts
  • ½ cup fresh cilantro, chopped
  • ¼ cup green onions, sliced
Instructions
For the crust:
  1. Preheat oven to 400 degrees. Cook cauliflower according to package directions in a microwave oven. Make sure most moisture is gone. Transfer to a large mixing bowl. Let cool.
  2. Stir in cheeses, eggs, cilantro, red pepper flakes, chopped garlic, salt and pepper. Combine well with cauliflower. On two large baking sheets lined with parchment paper, press and shape the mixture into two pizza crusts. Bake in the oven until lightly browned, about 20 minutes. Let cool. (You can make these ahead and put in the fridge, covered with plastic wrap.)
For the sauce:
  1. Combine all ingredients in a blender or food processor and blend until smooth and creamy. (Add one tablespoon of water if sauce is too thick.)
For the pizza:
  1. In a sauté pan, lightly sauté the snow peas, edamame, peppers, and mushrooms. Remove from heat and cool.
  2. Top both pizzas with first the peanut sauce and even amounts of chicken, the cooked veggie mix, bean sprouts, cilantro, and green onions. Bake in the oven for about 7-8 minutes until toppings are cooked through. When ready to serve, drizzle the top of the pizzas with remaining sauce and fresh cilantro.
Notes
Can add cheese on top of pizza when baking, if desired. Can also garnish with chopped peanuts.
Sambal oelek can be found at specialty Asian markets and some local grocery stores.

Inspired by:
California Pizza Kitchen and Allrecipes.com