Sesame Ginger Frittata with Broccoli and Shrimp

Ingredients

• 2 cups DOLE Broccoli florets, cooked just until tender 
• 1 cup finely chopped DOLE Red Onion 
• 2-3 DOLE Green Onions, finely chopped 
• 5 oz. peeled cooked shrimp, cut into pieces 
• 1/2 teaspoon sesame oil 
• 3 large eggs 
• 4 large egg whites 
• 2 tablespoons all-purpose flour 
• 1 tablespoon cornstarch 
• 1 tablespoon DOLE Pineapple Juice 
• 1/2 cup vegetable broth 
• 1 tablespoon reduced-sodium soy sauce 
• 1 clove garlic, minced 
• 1/2 teaspoon grated, peeled fresh ginger

Directions

1. Combine broccoli, red onion, green onions, shrimp and oil in large bowl.
2. Whisk eggs, egg whites and flour in another bowl until well blended. Pour over vegetable mixture; mix well and set aside.
3. Stir together cornstarch and pineapple juice in small saucepan. Add broth, soy sauce, garlic and ginger. Bring to a boil over medium heat, stirring constantly. Continue cooking 2 to 3 minutes, until thickened. Keep sauce warm.
4. Coat large,ovenproof, nonstick skillet with cooking spray. Heat skillet over medium-low heat. Stir egg and vegetable mixture and pour into skillet, smoothing mixture into even layer. Cover and cook 6 to 8 minutes or until eggs are set and bottom is browned.
5. Place skillet under broiler about 2 minutes, until eggs are cooked through. Loosen frittata from skillet with spatula. Cut frittata into quarters. Serve with warm sauce.