Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Lup Cheong Frittata

1 tablespoon olive oil
1 large potato, peeled and cut into half inch cubes (1/2 inch)
One half cup onion, chopped  (1/2 cup)
2 cloves garlic
One fourth cup lup cheong, chopped  (1/4 cup)
One fourth cup char siu, chopped   (1/4 cup)
Salt and pepper to taste
Fresh spinach leaves  (optional)
8 eggs
Fresh crab meat (optional)
One fourth cup mixed grated cheese  (1/4 cup)
One fourth cup parmesan cheese, grated  (1/4 cup)
Parsley, minced for garnish
 
Boil potatoes until fork tender, Drain and set aside.  Cut into one half inch cubes.
 
In a mixing bowl, whisk eggs and set aside.
 
In a large pan or skillet, heat oil, add garlic and onions and sauté until onions are translucent.  Add lup cheong, char sui, and cooked potatoes until golden brown.  Stir in eggs and mix well.  Season with salt and pepper. 
 
Put whole skillet in oven at 350 degrees for 10-15 minutes or cook eggs until they are set.
 
Sprinkle frittata with minced parsley  (optional)
 
 

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