WE'RE THE BEST IN OUR FIELD!

(AND WE HAVE THE AWARDS TO PROVE ITO

1 cup sliced sweet onion
1/2 cup bean sprouts (optional)
Combine all sauce ingredients in a
small bowl and whisk until the corn-
starch is dissolved.
Season chicken with salt and pep-
per. Heat vegetable oil in heavy, large
skillet over high heat. Add garlic and
ginger and stir until fragrant,
rant about
30 seconds. Add chicken to skillet
and stir-fry until white.
Add vegetables and stir-fry until veg-
etables are crisp-tender and chicken is
just cooked through, about 3 minutes.
Add chicken broth mixture and
bring to boil, stirring constantly. Cook
until sauce thickens, about 1 minute.
Serve over cooked white rice or noo-
dles if desired. Makes 6 servings.

VEGETABLE FRITTATA
A frittata is an Italian omelet. In Italy
it's most often served at dinner. The
best thing about frittatas is that they
can be made the day before and
served at room temperature or
warmed the next day.
3 slices of bread
2 cups water
8 eggs
1 cup diced bell pepper
1 cup diced zucchini, skin on or off
1 cup diced fresh tomato
1 10-ounce package frozen spinach,
thawed
1 cup diced onions
1 cup grated Parmesan cheese
1 t. kosher salt
1/2 t. freshly ground black pepper
3 T. olive oil (not extra virgin)
Place bread in a bowl and pour 2
cups of water over it. Let the bread
soak for 5 minutes while you prepare
the frittata.
Place remaining ingredients, except
oil, in a large bowl and whisk until
well-combined. Remove bread (no
need to drain) from water and crum-
ble into the egg mixture. Whisk again
to incorporate the soggy bread.
Heat oil in a non-stick skillet (it's
very important the skillet be non-
stick) over medium high heat. Add
egg mixture and cook for 3-4 minutes
until the bottom is lightly browned.
Remove the skillet from the fire and
place in the preheated oven. Broil for
5-8 minutes, in the center of the oven
with the door ajar.
When the top is browned and set,
remove from heat to cool. Turn the
cooled frittata over onto a serving plat-
ter and serve at room temperature or
warmed.
Cut into 8 to 12 wedges and serve.
Makes 8 servings or more.

❑

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