East-meets-West shrimp frittata

Total Time
27 min
8 min
19 min
This one-dish frittata recipe boasts all the deliciousness you would find in an Asian pancake married with a crustless quiche. A variety of meats such as chicken, turkey, or ham can be used instead of the shrimp to make this tasty dish. Or, use a medley of mushrooms—shittake, oyster, and cremini—for a vegetarian spin. Wrap any leftovers tightly in plastic wrap. Wedges reheat well in the microwave.


Canola oil

2 tsp

Sweet red pepper(s)

1 medium, seeded and diced

Uncooked scallion(s)

6 medium, finely chopped

Uncooked celery

1 rib(s), medium, diced

Ginger root

1 tsp, fresh, peeled and minced


1 medium clove(s), minced

Uncooked bean sprouts

1 cup(s)

Canned shrimp

4 oz, rinsed and drained

Chinese water chestnut(s)

¼ cup(s), coarsely chopped

Regular liquid egg substitute

2 cup(s)

Oyster sauce

1 Tbsp

Dark sesame oil

½ tsp


  1. Preheat the broiler.
  2. Heat the canola oil in a large ovenproof nonstick skillet over medium-high heat. Add the bell pepper, scallions, and celery. Cook, stirring frequently, until the vegetables are tender and golden, about 8 minutes. Add the ginger and garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in the bean sprouts, shrimp, and water chestnuts. Cook, stirring occasionally, to blend the flavors, about 3 minutes.
  3. Add the egg substitute, oyster sauce, and sesame oil; cook until almost set, lifting the edges frequently with a spatula to let the uncooked egg flow underneath, about 5 minutes.
  4. Transfer the skillet to the broiler and broil, 4 inches from the heat, until the top is set and the frittata is cooked through, about 2 minutes. Invert the frittata onto a plate and cut into 4 wedges. Yields 1⁄4 frittata per serving.