East-meets-West shrimp frittata
1
Points®
Total time: 27 min • Prep: 8 min • Cook: 19 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canola oil
2 tsp
Red bell pepper
1 medium, seeded and diced
Scallions
6 medium, finely chopped
Celery
1 rib(s), medium, diced
Fresh ginger
1 tsp, fresh, peeled and minced
Garlic
1 clove(s), minced
Uncooked bean sprouts
1 cup(s)
Canned shrimp
4 oz, drained, rinsed
Chinese water chestnut
¼ cup(s), coarsely chopped
Liquid egg substitute
2 cup(s)
Oyster sauce
1 Tbsp
Dark sesame oil
½ tsp
Instructions
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.
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