Name: Grain Frittata with Chile, Lime, and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 8 eggs; 1 ½ teaspoons fish sauce; ¼ cup water; 1 cup cooked farro (or wheat berries, barley, spelt, or rice); 2 tablespoons unsalted butter; 1 shallot, coarsely chopped (about ¼ cup); 1 Thai bird chile or ½ small jalapeño, thinly sliced (about ½ teaspoon); ½ cup loosely packed dill, cilantro, and/or mint leaves; 2 tablespoons thinly sliced scallions; 1 lime, cut into wedges

Ingredients

8 eggs

1 ½ teaspoons fish sauce

1 cup cooked farro (or wheat berries, barley, spelt, or rice)

2 tablespoons unsalted butter

1 shallot, coarsely chopped (about ¼ cup)

1 Thai bird chile or ½ small jalapeño, thinly sliced (about ½ teaspoon)

½ cup loosely packed dill, cilantro, and/or mint leaves

2 tablespoons thinly sliced scallions

1 lime, cut into wedges

Instructions

Step 1: In a large bowl, whisk together the eggs and ¼ cup water until bubbles form, then whisk in the fish sauce until combined. Using a rubber spatula, mix in the cooked farro.

Step 2: 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.

Step 3: 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 start to bubble and cook, about 1 minute. Run your spatula across the bottom of the pan, pulling the eggs from the edges to the center. Create holes in the center by tilting the pan to let wet egg run into those spaces. Continue this process until the surface is wet but mostly set when tilted, about 7 to 10 minutes, depending on pan size.

Step 4: Smooth the top of the frittata, cover with a lid or foil, and cook until the eggs are just set, about 5 minutes.

Step 5: Meanwhile, combine the herbs and scallions in a small bowl. Squeeze in enough lime juice to lightly moisten, about 1 tablespoon or ¼ lime, and toss with your fingers to combine.

Step 6: Once cooked, loosen the sides of the frittata with the rubber spatula and slide it onto a serving platter. Top with the herb and scallion mixture and serve immediately with extra lime wedges on the side.

Tips & Variations

Substitute farro with your favorite cooked grain like barley or brown rice for a different texture.

Add a sprinkle of crumbled feta or goat cheese to the top just before covering to add creaminess.

Use mild or hot chiles depending on your preference for heat.

If you don’t have fish sauce, a splash of soy sauce or tamari can work as a substitute.

Fresh herbs can be varied based on what you have available—basil or parsley also complement this dish well.

FAQs

Can I make this frittata ahead of time?

Yes, you can prepare the frittata in advance and store it in the refrigerator. Reheat gently before serving for the best texture and flavor.

What if I don’t have fish sauce?

If you don’t have fish sauce, you can use a small amount of soy sauce or tamari to add umami flavor. Adjust the quantity to taste, starting with about 1 teaspoon.