Hello world! I know it’s been a long time since my last post, but I’ve been in a study hole for the last few weeks. Midterms, papers, more midterms, more papers… Yay quarter system. This post will be quick so I can get back to work, but I wanted to share this recipe with you.
I never really liked eggs, but I’ve recently discovered that if they are flavored correctly, they can be quite delicious. One of my new favorite flavors for eggs is adding sesame oil and green onions, to give it a distinct asian flair. I added some other asian sauces, eggplant, spinach, and shiitake mushrooms to this frittata to make it a well-rounded meal. The whole thing is quick to come together and bakes right in the cast iron skillet that you cook the vegetables in, so it’s a easy and delicious meal. Here’s the recipe!
Asian Sesame Eggplant Shiitake Frittata
2 cloves garlic, minced
1 bunch green onions, chopped
1 eggplant, diced
1/2 cup dried shitake mushrooms, rehydrated and chopped
1 tbsp soy sauce
1 tbsp hoisin sauce
8 oz frozen spinach, thawed and drained
8 eggs, beaten
1 tsp rice vinegar
1 tbsp sesame oil
2 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp black pepper
Heat the olive oil in a cast-iron skillet over medium-low heat. Add the green onions and eggplant and saute until the eggplant is soft. While the vegetables are cooking, preheat the oven to 350˚F. Add the mushrooms and spinach, along with the soy sauce and hoisin sauce and stir to incorporate the flavors.
In a separate bowl, beat the eggs. Whisk in the rice vinegar, sesame oil, soy sauce, ginger, and pepper. Pour the eggs over the vegetables and stir quickly to evenly distribute the vegetables. Allow to cook for a couple minutes, then transfer the skillet to the oven. Bake for 25-30 minutes, until a knife inserted comes out clean and the frittata is set. Remove from the oven, allow to cool, then slice and serve. Enjoy!