Eggs are one of those versatile ingredients that can work their way into just about every category of food, to be included for breakfasts, lunches, dinners and desserts.
One of my earliest memories of a different egg dish is eating Chinese egg foo young. My favourite version included green onions, bean sprouts, peas and sometimes shrimp. It was always served with a salty soy-sauce based sauce.
They were somewhat irregularly shaped and cooked to the size of a large pancake.
This week, I’ve taken many of those same ingredients to make a frittata. It can be served with pre-made hoisin or oyster sauce, making this a really quick and simple dish to put together.
(Serves 4 to 6)
- 1 tbsp. (15 ml) vegetable oil
- 125 ml sliced shiitake mushrooms
- 1 tsp. (5 ml) minced ginger
- 1/2 red pepper diced
- 6 large eggs
- 1/2 tsp. (2 ml) salt
- 3 green onions, sliced
- 2 cups (500 ml) beansprouts
- oyster or Hoisin sauce for serving
1. Heat half of the oil in a 9-inch non-stick skillet over medium heat.
2. Add the shiitake mushrooms, ginger and pepper and cook until the peppers just starting to soften.
3. Crack each egg into a medium bowl. Lightly beat. Add the salt, onions, beansprouts and mushroom mixture.
4. Place remaining oil in the non-stick skillet over medium heat. Add the egg mixture. Cook until the bottom starts to turn golden.
5. Cover the frittata and cook until the eggs are set.
6. Flip the frittata onto a plate. Cut into wedges and serve with either hoisin or oyster sauce.