Asian Frittata

• 1 tablespoon white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon hoisin sauce
• 1/2 teaspoon freshly grated gingerroot
• 1/4 teaspoon finely chopped fresh garlic
• 6 ounces boneless skinless chicken breasts, cut into 1/4-inch strips
• 1 teaspoon soy sauce
• 2 teaspoons sesame oil
• 6 Land O Lakes Eggs
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 3 tablespoons Land O Lakes Butter
• 1/2 cup chopped red bell pepper
• 1/2 cup green onions, thinly sliced
• 1 small stalk (1 cup) bok choy, cut into 1/2-inch pieces

1. Heat oven to 350F.
2. Place oven rack in upper middle position.
3. Combine all sauce ingredients in bowl; set aside.
4. Combine chicken, 1 teaspoon soy sauce and 1 teaspoon sesame oil in bowl; set aside.
5. Combine remaining 1 teaspoon sesame oil, eggs, pepper and salt in bowl; beat with whisk.
6. Set aside.
7. Melt 1 tablespoon butter in 10-inch nonstick ovenproof skillet over medium-high heat until sizzling; add chicken strips.
8. Cook, stirring occasionally, 2-3 minutes or until chicken is no longer pink.
9. Remove chicken; set aside.
10. Add 1 tablespoon butter to same skillet; add bell pepper, green onions and bok choy.
11. Cook over medium-high heat 2-3 minutes or until vegetables just begin to soften.
12. Remove vegetables; set aside.
13. Melt remaining 1 tablespoon butter in skillet over medium heat until butter is sizzling.
14. Add chicken and vegetables to egg mixture; pour egg mixture into skillet.
15. Cook, stirring and lifting around bottom edges with spatula, 1-2 minutes or until eggs just begin to set.
16. Place skillet into oven; bake 8-10 minutes or until eggs are set.
17. Carefully place large plate over skillet; turn skillet to release frittata onto plate.
18. Serve with reserved sauce.

white vinegar, soy sauce, hoisin sauce, freshly grated gingerroot, fresh garlic, chicken breasts, soy sauce, sesame oil, o lakes eggs, pepper, salt, butter, red bell pepper, green onions, stalk

Taken from www.landolakes.com/recipe/3712/asian-frittata (may not work)