2 cups broccoli florets, cut in 1/2-inch pieces
2-3 scallions, finely chopped
1 medium red onion, finely chopped (1 cup)
1 cup fresh bean sprouts
1 1/2 cups peeled, cooked shrimp, cut in 1/2- inch pieces
(about one-third pound)
1/4 tsp. roasted sesame oil
5 large eggs
2 Tbsp. all-purpose flour
1/4 tsp. freshly ground pepper
1 Tbsp. corn starch
1 Tbsp. cold water
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
1 small garlic clove, minced
1/2 tsp. grated or minced ginger
1/2 tsp. sugar
Instructions
Combine broccoli, scallions, onion, bean sprouts, shrimp, sesame oil and pepper in a bowl. Whisk eggs and flour in another bowl until lumps are almost gone, about 2 minutes. Pour over the vegetable mixture, mixing well with a fork. Set aside. Preheat broiler.
In a small bowl, mix cornstarch into water to dissolve and place near the stove. In a small pan, bring soy sauce, vinegar, garlic, ginger, sugar and broth to a boil over medium heat. Re-stir cornstarch mixture and whisk in until mixture is thick and clear, about 1 minute. Remove from heat. Set aside.
Coat a large, oven-proof, non-stick skillet with cooking spray. Heat pan over medium- high heat. Re-stir egg-vegetable mixture and pour in, smoothing it into an even layer. When eggs are set and the bottom is browned, about 4 minutes, place the pan under the broiler until the top is browned and the center almost dry, about 2 minutes.
Loosen the frittata with a metal spatula. Slide it onto a serving plate. Cut into wedges and serve with warm sauce.
Nutritional Information
Makes 4 servings.
Per serving: 188 calories, 7 g. total fat (2 g. saturated fat), 13 g. carbohydrate, 19 g. protein, 2 g. dietary fiber, 329 mg. sodium.
