Vegetarian Frittata with Shiitake Mushrooms

Vegetarian Frittata

Main, Vegetarian | October 4, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel.

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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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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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Cauliflower Kimchi Fried Rice

Don’t shy away from Asian fried rice because you think it’s too fattening! This super healthy version will have you asking for extra helpings! It’s made with riced cauliflower instead of rice, but you wouldn’t know the difference. The unique Kimchi flavoring gives it a nice zest, and the addition of pancetta elevates the flavor even more! This recipe is great as a side dish or as an entree. Dig in fellow foodies!

Cauliflower Kimchi Fried Rice
 
Author:
Serves: 4
Ingredients
  • Cooking spray (canola or vegetable)
  • ½ cup pancetta, finely diced
  • 1 tablespoon sesame oil
  • 2 eggs, beaten
  • ½ small onion, finely diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and finely diced
  • 1 cup roughly chopped kimchi
  • 2 tablespoons kimchi juice, or to taste
  • 1 12 oz. package frozen riced cauliflower
  • ½ cup frozen edamame
  • 3 tablespoons soy sauce, or more to taste
  • 5 green onions, diced and divided
  • Sesame seeds for garnish
Instructions
  1. Heat a large wok over medium heat and spray with cooking spray. Add the pancetta and cook until browned. Move pancetta aside to a small bowl.
  2. Add the sesame oil to the hot wok and sauté onions, garlic, and carrots, about 3 to 4 minutes, or until soft. Add in the chopped kimchi and kimchi juice. Cook another 3 minutes.
  3. Raise the heat to medium-high. Add the cauliflower “rice” and edamame to the wok along with soy sauce. Break up the cauliflower with a spoon, cover and cook until well incorporated, around 5 to 6 minutes. Push the vegetable mixture to one side of the pan and add the beaten eggs and green onions to the empty side. Scramble eggs until cooked through. Add the pancetta back into the mixture.
  4. Taste, and adjust seasonings with more soy sauce or kimchi juice. Garnish with remaining green onions and sesame seeds.
Notes
Notes: You can purchase frozen riced cauliflower at Trader Joe’s and other select grocery stores. Kimchi can be found at your local grocery store in the produce section.

Adapted from: New York Times