MOO SHU FRITTATA
Yield: 6 portions
Portion Size: 1 wedge
|Sesame oil||1 tsp|
|Black pepper, freshly ground||1/8 tsp|
|Pork breakfast sausage||1/2 lb|
|Wesson® Canola Fry Oil||27000 72635||2 tsp|
|Scallions, chopped||1/2 cup|
|Red pepper, diced||1/2 cup|
|La Choy® Chop Suey Vegetables, drained||44300 12644||1 cup|
|La Choy® Plum Sauce||44300 12692||3/4 cup|
|La Choy® Chow Mein Noodles||44300 12620||1/2 cup|
© ConAgra Foodservice. All Rights Reserved.
- In large bowl, whisk together eggs, sesame oil, salt and pepper. Set aside.
- 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.
- To serve, pool 2 tablespoons La Choy® Plum Sauce on plate. Place frittata on sauce and sprinkle with La Choy® Chow Mein Noodles.