In a large nonstick, OVEN-PROOF skillet over medium-high heat, heat the oil. Add the scallions, ginger, and garlic and saute for 1 to 2 minutes. Add the red pepper and saute for 2 to 3 additional minutes.
In a medium mixing bowl, mix together the eggs and soy sauce. Add to the skillet. Cook over medium heat for 8 to 10 minutes until eggs are set on bottom.
Place the bean sprouts and snow peas over the eggs. Sprinkle with sesame seeds. Place in the oven at 350 degrees F (175 degrees C) and bake just until top is set, about 8 to 10 minutes.
Set oven to broil. Broil the frittata for 30 seconds just to give it a nice browned color. Serve in wedges garnished with spouts and snowpeas.
A delicious change-of-pace egg dish thanks to our friends in the far east (or near west depending on where you are reading this).
Mr Breakfast would like to thank Checkers for this recipe.
