Shrimp Edamame and Green Bean Frittata.
Should I call it a frittata, an omelette? Well, I can tell you that my Shrimp Edamame and Green Bean Frittata is my Asian version of an egg, organic vegetable and seafood dish that is heart healthy, super nutritious and delicious! My Shrimp Edamame and Green Bean Frittata is such a simple egg dish to prepare. Make sure that you use free range eggs, organic vegetables and wild caught seafood to make this dish even more heart healthy and nutritious. I served my Shrimp Edamame and Green Bean Frittata with a combination of white and purple jasmine rices; udon or soba noodles would be other great serving choices! Enjoy this delicious and “good for you” dish with your choice of dry Riesling wine, sake, craft beer or a lovely cup of green tea! Serves three to four.
5 free range eggs, beaten
1 tablespoon Thai red chili sauce
1/4 cup organic sesame oil, Eden is good
2 organic green onions, chopped
1 cup steamed organic green beans, cut in half
1 cup frozen shelled organic edamame beans, thawed
8-9 cooked wild shrimp, cut in thirds
Dash of freshly ground citrus spice mixture, “citrus a peel” by Frontier is good
Sriracha sauce for serving along with rice or noodles of choice
In a mixing bowl, stir in the red chili sauce to the beaten eggs, set aside
In a medium fry pan, heat the oil to medium high
Add the green onions, and both beans
Season with the citrus spice mixture and cook until vegetables are tender
Stir in the shrimp
Add the reserved egg mixture, and make sure the mixture covers all the vegetables in the pan and seeps to the bottom of the pan
You can cut the egg dish in the pan so the eggs seep through
Now reduce the heat to simmer, cover and let the eggs cook and puff up, the bottom will brown
Flip the frittata by cutting in half or quarters and brown the other side
Remove from heat, keep covered and let the frittata rest for a few minutes before serving with noodles or rice and a bit of sriracha sauce. Enjoy with a bright cucumber, cabbage and seaweed salad. Yum!
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