Go Back
+ servings

Asian Omelet-Frittata with Mirin and Baked Salmon

An omelet is also known as a frittata. In this version, my son cooked an easy Asian omelet with mirin, a sweet-flavored Japanese rice wine. It cooked quickly and resulted in light and delightful dish for brunch. My son paired this with a slice of baked salmon topped with onions and peppers, served with boiled white rice. It was the perfect Mother's Day brunch for me. I cooked this again a few times since for brunch and dinner and it’s been a hit at the table. This is an AsianInAmericamag recipe by Constante G. Quirino. Serves 2.
Course: Brunch, Dinner, Lunch
Cuisine: American, Asian
Keyword: Asian Omelet Frittata Baked Salmon
Servings: 2 people
Calories: 173kcal
Author: Constante G. Quirino

Equipment

  • Large Non-stick Skillet: 12 inches in diameter

Ingredients

  • 1/2 pound fresh salmon fillet
  • 2 Tablespoons lemon or calamansi juice
  • 1 Tablespoon tamari soy sauce
  • 1/8 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 2 Tablespoons vegetable oil
  • 1 whole white or yellow onion sliced
  • 1 stalk scallion whites chopped
  • 6 whole large eggs beaten well
  • 1/4 cup mirin
  • 1/2 teaspoon salt for the omelet
  • 1/2 teaspoon ground black pepper for the omelet
  • 1 whole small red bell pepper sliced, white membrane removed, for garnish
  • for serving:boiled rice brown or white

Instructions

  • How to bake the salmon: Pre-marinate the salmon with these ingredients -- lemon juice (or calamansi, the Filipino lime), tamari soy sauce, sesame oil, salt and black pepper powder.
    Cover and refrigerate for 20 to 30 minutes (no longer than 30 minutes). Take out of refrigerator.
    Place the salmon in a baking pan pre-greased with vegetable cooking spray. Cover with aluminum foil. Bake in a preheated oven 375 F for 25 to 28 minutes. When done, remove from oven. Set aside till omelet is ready to serve.
  • How to cook the omelet or frittata: In a medium-sized bowl, beat the eggs with a fork or wire whisk till fluffy, for about 1 to 2 minutes. Add the mirin, salt, black pepper powder and mix well.
  • In a large non-stick skillet, over medium heat, add the vegetable oil. After oil is hot enough in 1 to 2 minutes, saute the white onions and chopped scallions. Cook for 1 to 2 minutes till white onions are translucent.
    *Put aside half of the sauteed onions for garnish, leave the rest of slices in the skillet.
  • Pour this egg mixture in the skillet all over the onions and scallions.
  • Let the omelet cook over medium heat for 1 to 2 minutes till edges get solid and middle has small bubbles.
    Cover the skillet and turn off the stove burner. The residual heat from the skillet will continue to cook the eggs. By turning off the heat and keeping it covered for five to ten minutes, the whole omelet will stay moist.
  • To serve : Place a slice of the baked salmon on top of each serving of omelet or frittata. Garnish with remaining sauteed sliced onions and red bell peppers. Serve with boiled rice.
  • Cook's comments: Look for mirin that is naturally brewed, with natural sugars. Store the bottled mirin in the refrigerator after opening. This keeps for about a year chilled.
  • Ingredients: the ingredients I used mirin and tamari soy sauce (low sodium, gluten free/no wheat) can be found in Asian markets or online sources like Amazon.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website  without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Sodium: 2473mg | Potassium: 19mg | Fiber: 1g | Sugar: 7g | Iron: 1mg