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Frittata Foo Yung

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By Marilyn Glenville

Posted July 23rd, 2007

This article is reprinted with permission from Natural Alternatives to HRT (Hormone Replacement Therapy) Cookbook : Understanding Estrogen and Food that Benefits Your Health, by Marilyn Glenville, (2001, Celestial Arts)

Natural Alternatives to HRT (Hormone Replacement Therapy) Cookbook : Understanding Estrogen and Food that Benefits Your Health

Servings:	4
Author Notes:	This is an excellent recipe for its phytoestrogen content due to the soy cream and bean sprouts, the one a source of isoflavones, the other coumestans. The olive oil is a good monosaturated fat which can help reduce cholesterol and so maintain a healthy heart. The prawns are low in saturated fat and high in protein. They're also an excellent source of vitamin B12 and a good source o the mineral selenium, which acts as a powerful anti oxidant in the fight againt cancer and helps prevent premature aging.. They are also an excellent source of vitamon B12 and a good source of the mineral selenium, which acts as a powerful antioxidant in the fight against cancer and helps prevent premature aging. Ginger has traditionally been used for easing joint pains and arthirtis as it can reduce inflammation. It is also used to help circulation and digestion. Celery also has anto-inflammatory properties and contains good amounts of potassium, which helps alleviate water retention -- often a source f weight gain at menopause. Another source of phytoestrogen, celery is commonly used in Eatern medicine to treat high blood pressure, a remedy which has recently been confirmed in the West.
Ingredients:	6 eggs freshly ground sea salt and black pepper 3 tablespoons soy cream 2 teaspoons soy sauce, plus more for dressing 2 tablespoons olive oil 2-3 thin slices ginger root, finely chopped 1 celery heart stalk, thinly sliced 6 green onions, chopped 7 ounces bean sprouts 1 tablespoon linseeds 3 ounces cooked, peeled small prawns a few chive stalks for garnish (optional)
Instructions:	Preheat the broiler. Break the eggs into a large bowl and beat well until frothy. Season lightly with salt and well with pepper and stir in the soy cream. Add the soy sauce and mix well. Heat half the oil in a wok or large frying pan and, when hot, stir-fry the ginger, celery and green onions until just wilted. Then add in the bean sprouts, linseeds and prawns, toss to coat and heat through well - but make sure you do not overcook. Set aside and keep warm. Brush the bottom and sides of a medium sized- heatproof frying pan with the remaining oil and place over moderate to high heat. As soon as the oil gets hot, stir the egg mixture well again and tip into the pan. Pull the edges of the solidifying egg into the center two or three times and then immediately tip the stir-fried mixture on top of the eggs. Arrange uniformly over the top with a fork, pressing the filling ingredients into the eggs, and continue to cook over a slightly reduced heat for about 3 minutes or until it is firmly set on the base. Put under the broiler as close to the heat as you can get. Broil until the top is just browned and set. Serve cut into wedges, garnishes with a few whole chive stalks and sprinkled with some more soy sauce if you like.