Chili Thai Frittata with Lime & Fresh Herbs

Prep time: 15 mins

Cook time: 10 mins

Our spicy and fresh take on the classic frittata is a people pleaser for breakfast, lunch or dinner.

Directions

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.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Prep time: 15 mins

Cook time: 10 mins

Our spicy and fresh take on the classic frittata is a people pleaser for breakfast, lunch or dinner.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

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.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

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.