Asian Bean Sprout & Cabbage Frittata
This beautifully presented frittata is delicious and quick to make. It uses baby wombok, a miniature version of the Chinese cabbage called wombok, available from most Asian shops and greengrocers. Sue's favourite variety of tofu is fresh tofu, which is stored in a container in the fridge of Asian shops. It is tender but still holds its shape when cut. You can also use firm tofu.
- 1 x 60 g free-range egg, beaten
- ¼ cup low-fat milk or soy milk
- 1 TBSP extra virgin olive oil
- 2 whole baby wombok leaves about 10 cm in length (with cup-like shapes)
- ½ cup fresh tofu, cubed
- ½ cup bean sprouts
- ½ cup shallots, sliced finely on the diagonal
- Soy sauce to serve, optional
- Turkish bread to serve, optional
- Mix egg and milk together in a small jug.
- Heat oil in a small non-stick fry pan over a moderate heat.
- Place cabbage leaves on the bottom of the pan, cup sides facing up. Fill the leaves with tofu, bean sprouts and shallots.
- Pour some of the egg and milk mixture into each leaf, being careful that is does not leak out too much over the sides.
- Cover with a lid or a piece of foil, and cook over a low heat for 2-3 minutes, until vegetables have softened and eggs are starting to set.
- Lift the frittatas onto a plate and serve immediately. Drizzle with soy sauce if desired. Fingers of lightly toasted Turkish bread make a good accompaniment.
Per serve: energy 807 kJ (192 Cal); protein 11 g; fat 15 g; saturated fat 3 g; cholesterol 114 mg; carbohydrate 4 g; fibre 2 g; sodium 79 mg; calcium 181 mg; iron 3 mg
For more delicious recipes, please purchase a copy of The Breakfast Book.