Pork and Artichoke Frittata
Recipe: #4697
February 20, 2012
"This is one I created when I wanted to make my One Pan Pork Fu Yung, but had practically nothing on-hand that would be helpful. Turns out we almost like it better, and it's even easier to make."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (318.2 g)
- Calories 316.9
- Total Fat - 14.7 g
- Saturated Fat - 4.9 g
- Cholesterol - 198.8 mg
- Sodium - 431.7 mg
- Total Carbohydrate - 17.3 g
- Dietary Fiber - 3.5 g
- Sugars - 3.1 g
- Protein - 28.7 g
- Calcium - 89.5 mg
- Iron - 2.2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a small pan, combine broth, 1/4 teaspoon sesame oil and cornstarch; cook over medium heat, stirring frequently, about 8 minutes or until thick. Set aside.
Step 2
Meanwhile, heat olive oil in a 12-inch skillet over medium heat; add pork and stir-fry until cooked through, about 10 minutes.
Step 3
Add remaining sesame oil, onion, mushrooms, pepper and onion powder; cook until slightly browned, 4-5 minutes.
Step 4
Add water chestnuts and artichoke hearts; stir-fry 3 minutes.
Step 5
Flatten the mixture and pour the eggs over top.
Step 6
Cover and continue cooking without stirring for 10 minutes, or until eggs are completely set.
Step 7
Serve cut in wedges, topped with sauce.
Tips & Variations
No special items needed.
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