Grain Frittata with Chile, Lime, and Fresh Herbs Recipe
Introduction
This Grain Frittata with Chile, Lime, and Fresh Herbs is a vibrant, satisfying dish perfect for breakfast or a light dinner. Combining wholesome cooked grains with zesty herbs and a hint of spice, it’s a flavorful twist on a classic frittata that’s easy to prepare and enjoy any time.
Ingredients
- 8 eggs
- 1 1/2 teaspoons fish sauce
- 1 cup cooked farro (or wheat berries, barley, spelt, or rice)
- 2 tablespoons unsalted butter
- 1 shallot, coarsely chopped (about 1/4 cup)
- 1 Thai bird chile or 1/2 small jalapeño, thinly sliced (about 1/2 teaspoon)
- 1/2 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 1/4 cup water until bubbles form. Then whisk in the fish sauce until combined. Using a rubber spatula, fold 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, sautéing until softened, about 3 to 5 minutes.
- Step 3: Reduce heat to medium-low and pour in the egg-grain mixture. Stir gently with a spatula to incorporate the shallot and chile. Let the eggs sit undisturbed until the edges start to bubble, about 1 minute, then pull the cooked edges toward the center with your spatula, creating holes to let uncooked egg flow through. Continue this for 7 to 10 minutes, until mostly set but still slightly wet on top.
- Step 4: Smooth the frittata’s surface, cover with a lid or foil, and cook for another 5 minutes until the eggs are just set.
- Step 5: While the frittata finishes cooking, combine the herbs and scallions in a small bowl. Squeeze in about 1 tablespoon of lime juice (1/4 lime) and toss with your fingers to combine.
- Step 6: Once cooked, loosen the edges of the frittata with a spatula and slide it onto a serving platter. Top with the herb mixture and serve immediately with extra lime wedges on the side.
Tips & Variations
- Substitute the farro with other cooked grains like barley, wheat berries, spelt, or rice depending on what you have on hand.
- Adjust the spice level by using more or less chile, or swap for milder peppers if you prefer less heat.
- For a richer flavor, try adding a sprinkle of grated cheese on top before covering the frittata to finish cooking.
Storage
Store any leftover frittata covered in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The texture is best when reheated slowly to avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other grains instead of farro?
Yes, cooked barley, wheat berries, spelt, or rice all work well in this recipe and will provide similar texture and flavor balance.
What if I don’t have fish sauce?
If you don’t have fish sauce, you can substitute with a splash of soy sauce or tamari to add umami flavor, though the taste will be slightly different.
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Grain Frittata with Chile, Lime, and Fresh Herbs Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A savory grain frittata packed with nutritious farro, fragrant fresh herbs, and a zesty kick of chile and lime. This dish combines tender eggs with hearty cooked grains and aromatic herbs for a unique, flavorful breakfast or light meal that’s satisfying and wholesome.
Ingredients
Scale
Egg Mixture
- 8 eggs
- 1 1/2 teaspoons fish sauce
- 1/4 cup water
- 1 cup cooked farro (or wheat berries, barley, spelt, or rice)
Sauté
- 2 tablespoons unsalted butter
- 1 shallot, coarsely chopped (about 1/4 cup)
- 1 Thai bird chile or 1/2 small jalapeño, thinly sliced (about 1/2 teaspoon)
Topping
- 1/2 cup loosely packed dill, cilantro and/or mint leaves
- 2 tablespoons thinly sliced scallions
- 1 lime, cut into wedges
Instructions
- Prepare the egg and grain mixture: In a large bowl, whisk together the eggs and 1/4 cup water until bubbles form. Then whisk in the fish sauce until fully combined. Using a rubber spatula, fold in the cooked farro gently to distribute evenly.
- Sauté shallots and chile: Heat an 8- or 9-inch nonstick skillet over medium heat and melt the butter. Add the coarsely chopped shallot and sliced chile, sautéing until softened and fragrant, about 3 to 5 minutes.
- Begin cooking the frittata: Reduce the heat to medium-low and pour the egg-grain mixture into the skillet. Stir briefly with the rubber spatula to mix in the shallots and chile. Allow the eggs to cook undisturbed until the edges begin to bubble and set, about 1 minute. Run the spatula along the edges pulling cooked eggs toward the center and making holes in the center so uncooked eggs flow through. Continue agitating gently until the surface is mostly set but still slightly wet when the pan is tilted, about 7 to 10 minutes depending on your pan size.
- Finish cooking the frittata: Smooth the top of the frittata with your spatula, cover the skillet with a lid or foil, and cook until the eggs are just set and firm to the touch, about 5 minutes more.
- Prepare herb garnish: While the frittata cooks, combine the dill, cilantro, and/or mint leaves with the sliced scallions in a small bowl. Squeeze about 1 tablespoon (1/4 lime) of lime juice over the herbs and toss gently with your fingers to moisten and blend flavors.
- Serve: Once cooked, loosen the edges of the frittata with the spatula and carefully slide it onto a serving platter. Top with the herb and scallion mixture and serve immediately with extra lime wedges for squeezing.
Notes
- If you prefer a vegetarian option, substitute fish sauce with soy sauce or tamari.
- Any cooked grain like wheat berries, barley, or rice can be used as a substitute for farro.
- Adjust the type and amount of chile to control the spiciness level.
- Use a nonstick skillet to prevent sticking and make flipping easier if desired.
- Leftovers can be refrigerated and served cold or reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Keywords: grain frittata, farro frittata, breakfast frittata, brunch recipe, healthy eggs, fresh herbs, lime, chile, savory eggs
