Our spicy and fresh take on the classic frittata is a people pleaser for breakfast, lunch or dinner.
- Preheat oven to 180ºC.
- Bring a medium-sized saucepan of salted water to the boil and blanch the broccolini and carrot slices for one to two minutes. Transfer them to a sieve to steam dry and blanch the Pak choi extremely quickly (30 seconds) – ideally the leaves will remain firm.
- In a large bowl whisk together the eggs and fish sauce until combined. Mix in the cooked grains (grains must be cold, so as not to scramble the egg mixture).
- In a medium-sized frypan, melt the butter over medium heat. Add the shallot and chili, and sauté until softened, about three to five minutes.
- Reduce the heat to medium-low, then pour over the egg-grain mixture. Layer the broccolini and carrot on top and sprinkle with remaining chili.
- You can continue to cook the omelette, placing a lid over your frypan, or transfer the pan in the oven. Cook either way, for 15-20 minutes, or until it has completely set and the top is brown.
- Meanwhile, combine the herbs, lime juice and spring onions in a small bowl.
- Once the frittata is cooked, loosen the sides with a spatula and slide onto a serving platter—or serve straight from the frypan. Garnish with herbs and spring onions and serve immediately with extra lime wedges on the side.
Frittatas are the ultimate leftover recipe – perfect for transforming leftover veg, grains or protein into a golden and crispy breakfast, lunch or dinner dish. This recipe calls for cooked grains – we recommend using leftover rice and herbs.