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

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

Ingredients

  • 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

Instructions

  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 3x4 grid), serve with sriracha and hoisin sauce on the side.