Serves 4
40 min
Stir-Fry Frittata
Recipe GLPR020e274b99ae0d
A vibrant Asian-inspired frittata combining ground pork, frozen stir-fry vegetables, and a fresh cilantro-ginger sauce infused with lime and hoisin. Cooked on the stovetop and finished in the oven, this one-pan egg dish delivers bold flavors and satisfying protein in under 45 minutes.
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Ingredients
1 12- to 16-ounce bag frozen stir-fry vegetables
1/2 cup fresh cilantro leaves and tender stems, plus more for topping
1 Zest and juice of 1 lime
3 tablespoons peanut or vegetable oil
1 1-inch piece fresh ginger, peeled
1 large clove garlic
1/2 jalapeño pepper, seeds removed for less heat
3 teaspoons hoisin sauce, plus more for topping
10 large eggs
Kosher salt
Freshly ground pepper
1/2 pound ground pork
Directions
Preheat your oven to 400°F. Place the frozen stir-fry vegetables in a microwave-safe bowl, cover loosely with plastic wrap, and microwave until heated through, about 4 minutes. Drain well and set aside.
Combine the cilantro, lime zest, lime juice, 2 tablespoons water, 1 tablespoon of the peanut oil, ginger, garlic, jalapeño, and 2 teaspoons hoisin sauce in a blender. Blend until completely smooth and set this cilantro-ginger sauce aside. In a large bowl, whisk together the eggs, 2 tablespoons water, 1/2 teaspoon kosher salt, and pepper to taste.
Heat the remaining 2 tablespoons peanut oil in a medium oven-safe nonstick skillet over medium-high heat. Add the ground pork, remaining 1 teaspoon hoisin sauce, and 1/4 teaspoon kosher salt; cook, breaking up the meat with a spoon, until browned, about 4 minutes. Stir in the drained vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste.
Pour the whisked eggs evenly over the pork and vegetable mixture. Increase the heat to high and cook without stirring for 2 minutes, until the edges begin to set.
Transfer the skillet to the preheated 400°F oven and bake until the frittata is set throughout (no jiggle in the center when gently shaken), 20 to 25 minutes. Remove from the oven and let rest, covered, for 5 minutes.
Top the frittata with the remaining cilantro-ginger sauce, additional hoisin sauce to taste, and fresh cilantro. Slice into wedges and serve.
