MOO SHU FRITTATA
Yield Portion Size
8 |
Eggs
|
1 tsp |
Sesame oil
|
1/2 tsp |
Salt
|
1/8 tsp |
Black pepper, freshly ground
|
1/2 lb |
Pork breakfast sausage
|
2 tsp |
Canola oil
|
1/2 cup |
Scallions, chopped
|
1/2 cup |
Red pepper, diced
|
1 cup | |
3/4 cup | |
1/2 cup |
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 18 g | 6% |
Cholesterol | 268 mg | 89% |
Total Fat | 16 g | 25% |
Iron | 1 mg | 8% |
Potassium | 205 mg | 0% |
Calories | 279 kcal | 14% |
Sodium | 621 mg | 26% |
Protein | 13 g | 27% |
Polyunsaturated Fat | 3 g | 14% |
Saturated Fat | 4 g | 22% |
Sugars | 12 g | 1% |
Vitamin C | 24 mg | 40% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In large bowl, whisk together eggs, sesame oil, salt and pepper. Set aside.
-
Step 2
Crumble sausage in large skillet over medium-high heat. Cook, stirring often until cooked through and no longer pink. Remove from pan; set aside and keep warm. Heat Wesson® Canola Fry Oil in skillet and add scallions and red pepper. Sauté 3 minutes. Add La Choy® Chop Suey Vegetables and sauté 2 minutes. Return sausage to pan, stirring to combine all ingredients. Add egg mixture and stir to combine. Cover and cook over low heat until set, about 5 minutes. Remove from pan and cut into 6 wedges.
-
Step 3
To serve, pool 2 tablespoons La Choy® Plum Sauce on plate. Place frittata on sauce and sprinkle with La Choy® Chow Mein Noodles.
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