Grain Frittata with Chile, Lime and Fresh Herbs
Course: DinnerCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
40
minutesCooking time
15
minutesI love eggs. I love Frittata’s. Really you can turn eggs and veggies into a frittata so easily. It makes a great breakfast or serve it with a big salad and it makes a delicious dinner. This recipe is so good. It makes a frittata feel a bit more filling. I have made this several times and always add more veggies than it calls for. I like to add chard, or roasted tomatoes or sauté of leeks.
Ingredients
8 eggs
1 1/2 teaspoon fish sauce
1 cup COOKED farro
2 Tablespoons salted butter
2 shallots, coarsely chopped
1 jalapeno, seeded and thinly sliced
1/2 cup chopped fresh dill and cilantro
5 scallions, thinly sliced
1 lime, cut into wedges
Directions
- In a lg bowl, whisk together the eggs and 1/4 cup water until bubbles form. Whisk in fish sauce and combine. Using a rubber spatula, mix in cooked farro.
- in an 9 inch nonstick pan, melt butter over medium heat heat. Add the shallots and chile, saute until softened 3-5 minutes.
- Reduce heat to medium low and pour in the egg grain mixture. Using a spatula, evenly distribute the egg grain mixture into the shallot chile mixture. Let sit undisturbed until the edges of the egg start to bubble and cook, just about 1 minute. Then run the spatula around and across the pan and pull eggs from the edge to the center. Create some holes in the frittata so it cooks evenly. Continue to move and tilt the pan so that the eggs cook evenly. Smooth the top of the frittata and cover with a lid or foil and let eggs cook about 5-7 minutes.
- Meanwhile, combine fresh herbs with scallions in a small bowl and toss with lime juice and toss with fingers to combine.
- Once the frittata is done, remove from heat and run the spatula around the whole pan to loosen it from the pan. Place a cutting board over the pan and flip it onto the board. Serve a wedge of the frittata with some of the herb salad.
