< egg

sweet potato frittata

ingredients:

  • 2 tablespoons Parmesan cheese
  • 20 g butter
  • a little olive oil
  • a little salt and pepper

step 1:

Steam the sweet potato on medium heat about 15minutes. Break it up into bite–size pieces.

step 2:

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.

step 3:

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.

step 4:

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.

comment:

This is based on an Italian omelet. The ingredients in the sauce give it a Japanese taste.

  • Soy Sauce and Wasabi
ingredients:
step 1:

Mix soy sauce and wasabi in a small dish.

  • Grated Radish and Soy Sauce
ingredients:
  • 240 g Japanese white radish
  • small amount of soy sauce
step 1:

Grate the radish and drain by squeezing between paper towels.

step 2:

Mix the soy sauce and radish together.

  • Tsuyu Sauce
ingredients:
step 1:

Mix the potato starch and the 2 teaspoons of water in a small dish.

step 2:

Boil the 100 ml bonito soup stock, sugar and mixture (Step 1) and stir about 10 seconds.