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Tasty Asian Breakfast Recipe Good to Enjoy Any Time of Day

Updated on June 15, 2010

People from the Western world are often a little bit wary when it comes to Asian breakfast foods. In many Asian countries, their common breakfast foods are spicy or salty. Since most Western breakfast foods to be rich and sweet, the Asian breakfast feels unusual to the palette. However, sometimes there's a recipe that can cross boundaries. This Asian Frittata Recipe (which comes from a contributor over Meals Matter but that I've adapted to my own tastes) is one of those recipes. It's designed to be an Asian breakfast recipe and even Westerners will find it's great as a breakfast food. However, it's a dish that can be enjoyed during any time of day - great for people who want a new menu option when making breakfast-for-dinner at home!

The Basic Asian Frittata Recipe

  • Preheat oven to 425 degrees.
  • Crack two eggs into a mixing bowl.
  • Add one eighth cup chopped broccoli, one eighth cup chopped spinach, 1/2 cup chopped firm tofu, 1/4 cup bean sprouts, one teaspoon olive oil, one chopped green onion and one half teaspoon garlic powder. Mix with fork.
  • Heat an omelette pan for 1-2 minutes. Add the mixture to the pan to make an omelette. Cook as you would cook an omelette until the mixture is no longer runny.
  • Take the omelette pan and stick it into the preheated oven. Cook for approximately five minutes until you have the consistency of a frittata.
  • Add soy sauce to taste and enjoy!
Some additional tips and changes to this basic breakfast recipe
  • You have the option of using one egg instead of two. If you want a dish that is more veggie-based than egg-based then you will choose just one egg for the better ratio.
  • The oil does not have to be added to the mixture. It makes it easier to cook the omelette. An alternative option is to add the oil to the omelette pan to prevent it from sticking if it's not added into the mixture itself.
  • You can choose a flavored olive oil to give a different taste to the mixture. A citrus olive oil or garlic olive oil would be a great choice for a light but tasty new flavor.
  • You can use any vegetables that you want in place of the broccoli and spinach. Those are just the vegetables that I prefer most in my egg dishes.
  • You can pre-cook the vegetables if you want them to be less raw in your frittata. I like my vegetables close to raw so they retain their nutrients. Some people prefer them pre-cooked for taste and texture reasons.
  • You can replace the tofu with any type of meat or fish. It should be pre-cooked. Adding fish to the frittata will give it a more traditional Asian breakfast flavor. Chicken is also a favorite in this dish.
  • It is possible to make many of these and freeze them then just warm them up quickly in the oven or microwave when you're ready for breakfast.

Comments

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  • DeBorrah K. Ogans profile image

    DeBorrah K Ogans 

    8 years ago

    Kathryn Vercillo, This looks like a tasty and healthy breakfast alternative! Thank you for sharing, Peace & Blessings!

  • K9keystrokes profile image

    India Arnold 

    8 years ago from Northern, California

    I love frittata at any meal. This Asian recipe sounds incredible. I can't wait to taste it! I have a passion for mushrooms in my frittatas. They offer great texture and an almost meaty flavor when cooked with eggs.

    Great stuff here KV!

  • Suki C profile image

    Barbara C 

    8 years ago from Andalucia, Spain

    I was reading this while eating humus and pita bread for my breakfast - I definitely prefer savoury tastes!

    One of my most memorable breakfasts was after a late night in Bangkok, Thailand - hot, spicy noodles, chicken & vegetables topped with crushed peanuts - instant hangover cure!

  • Wendy Krick profile image

    Wendy Krick 

    8 years ago from Maryland

    This looks good and healthy. Now I'm ready to eat!

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