- 4 eggs
- 200 g sweet potato
- 1 onion
- 4 slices bacon
- 50 g frozen green soybeans
- 2 tablespoons Parmesan cheese
- 20 g butter
- a little olive oil
- a little salt and pepper
Steam the sweet potato on medium heat about 15minutes. Break it up into bite–size pieces.
Cut the bacon slices into 8 equal portions. Slice the onion. Heat the butter and olive oil in a frying pan and saute the bacon and onion. Remove from heat and let cool.
Defrost the frozen green soybeans, and shell them. Beat the eggs in a bowl. Add the Parmesan cheese, salt and pepper and mix. Add the sweet potato. Add the green soybeans and sauteed bacon and onions and mix.
Heat a little olive oil in a frying pan. Pour in the egg mixture (Step 3). While shaking the frying pan, lightly stir with a rubber spoon. When it gets to a soft–boiled scrambled state, stop stirring and let it bake on medium heat about 3 minutes without further mixing. When the egg mixture changes to a light brown color, turn off the heat. Cover with a plate which bigger than the frying pan. Invert the frittata into the plate. Return it to the frying pan and cook the other side on low heat for about 4 minutes.
This is based on an Italian omelet. The ingredients in the sauce give it a Japanese taste.
- Grated Radish and Soy Sauce
- 240 g Japanese white radish
- small amount of soy sauce
Grate the radish and drain by squeezing between paper towels.
Mix the soy sauce and radish together.
- Tsuyu Sauce
- 100 ml bonito soup stock
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 2 teaspoons potato starch (katakuriko)
- 2 teaspoons water
Mix the potato starch and the 2 teaspoons of water in a small dish.
Boil the 100 ml bonito soup stock, sugar and mixture (Step 1) and stir about 10 seconds.