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
