Fresh Pho Herbs Frittata, Stovetop Method
Servings: 3
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.
Print Recipe
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
- 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.
- Preheat a large non-stick frying pan on medium heat for 4 minutes. Add oil and swirl to coat.
- 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.
- 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.
- Cut into 6 wedges or 12 pieces (in a 3x4 grid), serve with sriracha and hoisin sauce on the side.