Mung Bean Sprouts and Herb Frittata, Stovetop Method

herb frittata on a white plate

I recently made a Vietnamese rice noodle soup, also known as pho, and had so much extra mung bean sprouts and herbs that they were enough for me to cook something fun and yummy. I ended up making a stovetop frittata with the mung bean sprouts and herbs. It’s delicious, quick, and easy breakfast.

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I love Vietnamese food! But I don’t have much personal experience with the culture or cuisine other than via dining out, especially at Monster Pho: Nut Free Vietnamese Restaurant in SF Bay Area! I am guessing I am not the first person to make a frittata out of fresh herbs and vegetables used in Vietnamese cuisine. I asked my Facebook friends if they know such a dish. Some of my witty friends came up with some clever names like photata. If this recipe has a Vietnamese name, please let me know in the comments.

Vietnamese Food and Culture Appreciation – Food Allergy Mom Style

My son was active in a lion dance team with Cal’s Vietnamese Student Association. He’s an alumni member now but still involved. The team performed at the temple’s most recent Lunar New Year festival. It was beautiful and set up like a night market with food stalls featuring Vietnamese food and snacks.

I wanted to buy some sesame balls and asked the lady about allergens. She told me that they don’t have peanuts and aren’t fried in peanut oil because they know that peanut allergies are serious. She added that even snacks that typically contain peanuts will serve little packets of peanuts on the side. Then people with a peanut allergy can enjoy the snacks and people who aren’t allergic can add peanuts as desired.

I felt so grateful and happy to know that the event organizers have so much food allergy awareness and compassion. Many of the food items were unfamiliar to me and I had to be open and curious. If I didn’t ask about the sesame balls, I wouldn’t have the assurance that it’s a safe place for my son to perform with his friends and eat.

Thank you for being open and curious about Asian cuisines and their cultures. I love that you visit to learn how to cook Chinese, Japanese, Korean, Vietnamese, Thai, and other Asian cuisines. I try my best to help! Along the way, I hope you meet people IRL like Tee (from Monster Pho) or the lady selling sesame balls and gets food allergies and be able to feel safe and supported.

No Waste, Quick, and Easy Frittata

I currently have a beef pho recipe and a chicken pho recipe on my blog. I’m working on another pho variation and had a lot of chopped onions, mung bean sprouts, chopped scallions, chopped cilantro, Thai basil, and jalapeno slices to use up.

You don’t have to make pho first to make this frittata. But if you happen to have some of these ingredients and need a quick meal, this is a great recipe.

I sauteed the ingredients and added some lightly beatened eggs until everything was cooked through. It came together very quickly since most of the ingredients were already prepped and ready to cook, I just needed to crack the eggs into a bowl and beat them while waiting for a frying pan to heat up.

Mung Bean Sprouts and Herbs Frittata served on a white round plate

Frittata, Stovetop Method

A frittata is an Italian-style egg dish prepared in a frying pan with sauteed vegetables or other ingredients and baked until puffy. The baking time is an additional 15 minutes.

I wanted to make a quick breakfast and decided to make a frittata using a stovetop method. You will need a frying pan with a lid. Add the eggs and when they’re set, slide the eggs on the lid. Then flip the lid over the pan, and drop the uncooked side down into the pan to cook through.

Breakfast has to be super easy and I am not fussy. If a frittata turns into a scramble during the flip, that’s totally fine too! Either way we end up with a delicious breakfast.

Allergy Aware Frittata with Fresh Pho Herbs

This recipe is free of peanuts, tree nuts, milk, soy, fish, shellfish, sesame, and wheat as written. It does contain eggs.

People who are allergic eggs, might consider a vegan egg substitute to use as a scramble rather than frittata. This Food Network review about vegan eggs might help narrow down tasty options to scramble. Do double check for allergen cross-contact for egg.

Mung Bean Sprouts and Herbs Frittata served on a white round plate
5 from 3 votes

Fresh Pho Herbs Frittata, Stovetop Method

I recently made pho and had some extra herbs that I wanted to use up. I ended up making a delicious stovetop frittata with the herbs. The ingredient amounts are approximations, what you have available may vary, feel free to adjust. You will need a lid or a large plate to help you flip the frittata back into the frying pan to cook both sides of the egg.

Course Breakfast, brunch, lunch, Side Dish
Cuisine Asian inspired
Keyword pho frittata, pho scramble
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3


  • 6 large eggs
  • 1 teaspoon fish sauce optional
  • 1 tablespoon jalapenos remove seeds, chop
  • 1/2 cup chopped onions
  • 2 cups mung beans
  • 1/2 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1/2 cup Thai basil leaves
  • Sriracha sauce optional, serve on the side
  • Hoisin sauce optional, serve on the side


  1. Lightly beat 6 eggs and fish sauce (if using) in a medium sized bowl. Remove jalapeno seeds (if desired) and chop into smaller pieces. Set aside.

  2. Preheat a large non-stick frying pan on medium heat for 4 minutes. Add oil and swirl to coat.

  3. Add chopped onions and sautee until fragrant (1-2 minutes). Add mung bean sprouts and saute until soft (1-2 minutes). Add chopped cilantro, chopped scallions, Thai basil leaves, chopped jalapeno, stir to mix.
  4. Add the eggs, swirl the pan to spread the egg mixture over the herbs and vegetables. After 1-2 minutes, lift the edges of the cooked egg and tip the frying pan to cook the runny eggs. Continue to cook until the bottom is set. Slide the egg onto a large plate and then place the frying pan on top and flip the frittata raw side down into the frying pan to cook for 1-2 more minutes.
  5. Cut into 6 wedges or 12 pieces (in a 3×4 grid), serve with sriracha and hoisin sauce on the side.

Related Recipes with Mung Bean Sprouts

Mung bean sprouts need to be consumed soon after purchase. If you don’t think you can use it up within 1 day of purchase, take the sprouts out of the package, give them a rinse, and then refrigerate with water in a storage container.

But sometimes you don’t need an entire bag for one recipe. I usually add a handful to stir fries such as Beef Chow Fun. Or you could use most of the bag to make a Easy Mung Bean Sprouts Stir Fry. You can also add a handful of raw mung beans to eat with Peanut Free Pad Thai.

collage of Mung Bean Sprouts and Herbs Frittata served on a white round plate and various mung bean and herb ingredients prepped
I didn’t take a photo of my ingredients before making the frittata. Here’s a photo with some pho herbs from making beef pho. Any leftover chopped scallions, chopped red onions, Thai basil, and mung bean sprouts (in the glass bowl) would be prepped and ready to cook.

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About Sharon Wong 282 Articles
Welcome to Nut Free Wok, a blog about Allergy Aware Asian Fare. I hope that you will find my food allergy mom experiences helpful and enjoyable to read as I write about recipes, cooking techniques, Asian ingredients, and food allergy related awareness and advocacy issues. My professional experiences include education, teaching, and a little bit of science and computers. Thank you for visiting! ~Sharon Wong, M.Ed.


  1. This looks delicious! I love using mung beans in recipes for extra protein but have never tried it in a frittata. I will definitely be trying it.

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