GRAIN FRITTATA WITH CHILE, LIME AND FRESH HERBS
You may think of frittatas as leftovers' idea of heaven, but is it yours? For a frittata to look forward to, throw in leftover grains: The result is something like a Spanish tortilla, pleasingly dense, but with more bounce. Add an acid, like lime, and umami, like fish sauce, which melts into an underlying savoriness when warmed. Whatever you do, don't turn on the oven for this. Instead, stir the frittata on the stove and all but the top will set - nothing a few minutes covered can't fix (no precarious flip!). Finally, put a salad on top. The herby one here adds pep to the substantial frittata, as does a final squeeze of lime.
Provided by Ali Slagle
Categories breakfast, brunch, for two, lunch, quick, snack, weekday, weeknight, grains and rice, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the eggs and 1/4 cup water until bubbles form, then whisk in the fish sauce until combined. Using a rubber spatula, mix in the farro.
- In an 8- or 9-inch nonstick skillet, melt the butter over medium heat. Add the shallot and chile, and sauté until softened, about 3 to 5 minutes.
- Reduce the heat to medium-low, then pour in the egg-grain mixture. Using the rubber spatula, stir the eggs to mix in the shallot and chile. Let sit undisturbed until the edges of the eggs start to bubble and cook, just a minute. Then run your spatula across the bottom of the pan to pull the eggs from the edges to the center. Create holes in the center of the frittata as well, tilting the pan as needed so wet egg runs into the empty space created by your spatula. Continue pulling and agitating the eggs until the surface is wet but mostly set when you tilt the pan, about 7 to 10 minutes, depending on the size of your pan.
- Smooth the top of the frittata, then cover with a lid or foil and let cook until the eggs are just set, about 5 minutes.
- Meanwhile, combine the herbs and scallions in a small bowl, then squeeze in enough lime to lightly moisten (about 1 tablespoon or 1/4 lime). Toss with your fingers to combine.
- Once the frittata is cooked, loosen the sides with your rubber spatula and slide onto a serving platter. Top with herbs and scallions and serve immediately with extra lime wedges on the side.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram, TransFat 0 grams
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Bilal salamat
[email protected]I can't wait to try this recipe with different types of grains and beans.
Sydnei
[email protected]This recipe is a great way to get your daily dose of vegetables.
OBED NGOAH
[email protected]I would recommend this recipe to anyone who is looking for a healthy and easy-to-make breakfast or brunch option.
Mursleen Khan
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Hannah Luczynski
[email protected]I had some trouble getting the frittata to set properly. I think I may have used too much liquid.
MUBSHIR JuGG
[email protected]This frittata was a bit bland for my taste. I think it could have used more seasoning.
Sr Sagor
[email protected]I love how versatile this recipe is. You can add or remove ingredients to suit your taste. I like to add some chopped bell pepper and spinach to mine.
BEG BAHADUR DAMAI
[email protected]This frittata is a great way to use up leftover grains and beans. It's also a healthy and satisfying meal that's perfect for breakfast, lunch, or dinner.
Henry Hughman
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The combination of grains, beans, and vegetables is surprisingly delicious. The frittata was also very easy to make, and it reheats well for leftovers.
Bella Hammontree
[email protected]This recipe is a keeper! It's easy to make and packed with flavor. I especially love the addition of the chile-lime sauce, which gives it a nice kick. I've already made it twice and my family loves it.
Ronok uzaman
[email protected]This grain frittata was a delightful surprise! The combination of quinoa, black beans, and corn gave it a hearty and flavorful base, while the eggs and cheese added a fluffy and savory touch. The chile-lime sauce and fresh herbs brought a vibrant and