Broccoli and Shrimp Frittata

I know this combination sounds odd, but it is absolutely fantastic. And the sauce makes it a grand slam. This Asian-fusion frittata is great for brunch obviously, but I have been known to make it for a light spring or summer dinner as well. The original recipe is from The New American Plate, and is heavy on the egg whites. I hate having to throw away food so I tend to use the whole eggs – what am I gonna do with 4 left over egg yolks! Don’t worry if you think the fillings aren’t covered with enough egg when you combine, the egg mixture does grow a little as it cooks so you’ll be fine. If you don’t particularly enjoy onions, substitute the red onion for more scallions. This recipe calls for cooked shrimp, so make sure to have these bad boys ready when you get started. I usually just steam the shrimp while I’m preparing the rest of the ingredients. Oh and make sure you have a non-stick oven safe pan. If you only have cast iron just line the bottom with parchment paper. Enjoy!

INGREDIENTS makes 4 servings

5 large eggs OR 3 large eggs and 4 large egg whites

2 Tbs all-purpose flour

2 cups broccoli florets (about 1 small or 1/2 large broccoli head)

1/4 cup chopped scallions

1 cup finely diced red onion

1 cup bean sprouts

 5 oz (about 1 1/2 cups) peeled cooked shrimp, -chopped into bite-sized pieces

1/4 tsp toasted sesame oil

1/4 tsp black pepper

1/2 tsp salt

Canola oil spray

Sauce

1 Tbs cornstarch

1 Tbs cold water

1 Tbs soy sauce

1 Tsp rice vinegar or white wine vinegar

1 small garlic clove pressed through a garlic press

1/2 tsp sugar

1/2 cup chicken or vegetable broth

salt and black pepper to taste

INSTRUCTIONS

• 5 large eggs OR 3 large eggs and 4 large egg whites
• 2 Tbs all-purpose flour
• 2 cups broccoli florets (about 1 small or 1/2 large broccoli head)
• 1/4 cup chopped scallions
• 1 cup finely diced red onion
• 1 cup bean sprouts
• 5 oz (about 1 1/2 cups) peeled cooked shrimp, -chopped into bite-sized pieces
• 1/4 tsp toasted sesame oil
• 1/4 tsp black pepper
• 1/2 tsp salt

1. Whisk the eggs together until combined. Whisk in the flour and mix for about 2 min until the lumps are gone (or as gone as you can get them – mine tend to always still have some lumps). Add in the veggies and shrimp, and mix to combine. Add in the sesame oil, salt and pepper and mix again to distribute evenly. Set aside and preheat the broiler.

• 1 Tbs cornstarch
• 1 Tbs cold water
• 1 Tbs soy sauce
• 1 Tsp rice vinegar or white wine vinegar
• 1 small garlic clove pressed through a garlic press
• 1/2 tsp sugar
• 1/2 cup chicken or vegetable broth
• salt and black pepper to taste

2. In a small bowl mix the cornstarch and cold water until the cornstarch dissolves. In a small pan bring the rest of the ingredients to a boil. Stir in the cornstarch mixture, and cook whisking continuously until the mixture thickens, about 1 – 2 min. 

• Canola oil spray
• Oven-safe pan
• Egg mixture

3. Coat a large non-stick oven safe pan with canola oil spray. Heat the skillet over medium low heat. Give the egg mixture a final mix and pour into the hot pan, making an even layer. Cool for about 4 min until the eggs are just set. Place the skillet under the broiler and bake for 2 – 4 minutes until the top is browned and the center is almost dry.

4. Take out of the oven and remove the frittata from the skillet using a spatula. Cut into quarters and serve with the warm sauce spooned over the top.