A Festive Easter Brunch Frittata

Sam Choy
By Sam Choy
Wednesday - March 31, 2005
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Happy Easter!

We’re cooking up a welcome for the Easter Bunny on this week’s show with the following dishes perfect for an Easter holiday brunch with family and friends.


• 1 tablespoon olive oil

• 1 large potato, peeled and cut into half-inch cubes

• 1/2 cup chopped onion

• 2 cloves garlic

• 1/4 cup chopped lup cheong

• 1/4 cup chopped char siu

salt and pepper, to taste

• fresh spinach leaves (optional)

• 8 eggs

• fresh crab meat (optional)

• 1/4 cup mixed grated cheeses

• 1/4 cup Parmesan cheese, grated

parsley, minced for garnish (optional)

Boil potatoes until fork tender; drain and set aside. Cut into 1/2-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, if desired.


• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/4 cup granulated sugar

• 1/3 cup butter

• 1/2 cup heavy cream

• 1/4 cup half and half

• 1 egg yolk

• 1 cup fresh blueberries

juice from 1 lemon

For Glaze:

• 1/2 cup melted butter

• 1/8 cup honey

Preheat oven to 425 degrees. Combine flour, baking powder and sugar in a bowl. Cut in butter until mixture looks like fine crumbs. Beat cream and egg yolk and add to dry ingredients. Stir until dry ingredients are moistened.

Add lemon juice and mix until blended. Gently fold in blueberries with a rubber spatula. Turn out on a floured surface and knead gently to form a ball. Pat dough into a circle about 3/4-inch thick. Place on a greased baking sheet. Using a knife, mark off eight wedges. Do not cut all the way through. Sprinkle with granulated sugar and bake for 20 minutes or until browned.

Mix honey and melted butter in a bowl and brush on your freshly baked scone. Break or cut scones into wedges and serve with butter.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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