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Add a green salad to this Asian-inspired frittata for a simple lunch or weeknight dinner.
Heat oven to 350°F. Place oven rack in upper middle position.
Combine all sauce ingredients in bowl; set aside.
Combine chicken, 1 teaspoon soy sauce and 1 teaspoon sesame oil in bowl; set aside.
Combine remaining 1 teaspoon sesame oil, eggs, pepper and salt in bowl; beat with whisk. Set aside.
Melt 1 tablespoon butter in 10-inch nonstick ovenproof skillet over medium-high heat until sizzling; add chicken strips. Cook, stirring occasionally, 2-3 minutes or until chicken is no longer pink. Remove chicken; set aside. Add 1 tablespoon butter to same skillet; add bell pepper, green onions and bok choy. Cook over medium-high heat 2-3 minutes or until vegetables just begin to soften. Remove vegetables; set aside.
Melt remaining 1 tablespoon butter in skillet over medium heat until butter is sizzling. Add chicken and vegetables to egg mixture; pour egg mixture into skillet. Cook, stirring and lifting around bottom edges with spatula, 1-2 minutes or until eggs just begin to set. Place skillet into oven; bake 8-10 minutes or until eggs are set.
Carefully place large plate over skillet; turn skillet to release frittata onto plate. Serve with reserved sauce.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3712
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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