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


  1. Mix egg and milk together in a small jug.
  2. Heat oil in a small non-stick fry pan over a moderate heat.
  3. Place cabbage leaves on the bottom of the pan, cup sides facing up. Fill the leaves with tofu, bean sprouts and shallots.
  4. Pour some of the egg and milk mixture into each leaf, being careful that is does not leak out too much over the sides.
  5. 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.
  6. Lift the frittatas onto a plate and serve immediately. Drizzle with soy sauce if desired. Fingers of lightly toasted wholegrain sourdough bread make a good accompaniment.

Serves 2

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

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