Thai Spring Vegetable Frittata
Seasonal Thai-inspired frittata with fresh spring vegetables.
Daily recipe · March 11, 2023
A little about this dish
This Thai-inspired recipe features a seasonal twist with the use of fresh spring vegetables like asparagus and sugar snap peas. This flavorful brunch dish is perfect for a warm spring day and is sure to impress your guests!
Ingredients (for 4)
- Large eggs — 6
- Coconut milk — 1/2 cup
- Fish sauce — 1 tablespoon
- Soy sauce — 1 tablespoon
- Turmeric — 1/2 teaspoon
- Salt — 1/4 teaspoon
- Black pepper — 1/4 teaspoon
- Vegetable oil — 3 tablespoons
- Onion — 1 small — sliced
- Garlic cloves — 2 — minced
- Red bell pepper — 1 — sliced
- Sugar snap peas — 1/2 cup — trimmed
- Asparagus spears — 4 — trimmed and sliced
- Scallions — 2 — thinly sliced
- Fresh cilantro leaves — 1/4 cup — chopped
- Toasted bread — 4 slices
Preparation
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Step 1 — 🌡️👉🏼375°F/190°CPreheat the oven to 375°F (190°C).
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Step 2 — 🥚🥥🍢🌶️🪄🧂🌶️🥄In a medium bowl, whisk together the eggs, coconut milk, fish sauce, soy sauce, turmeric, salt, and pepper.
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Step 3 — 🔥🍳🧅🧄🍃2️⃣Heat the vegetable oil in a 10-inch oven-safe skillet over medium heat. Add the onion and garlic and cook until softened, about 2 minutes.
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Step 4 — 🫑🧅🍤🥢🧊5️⃣Add the red bell pepper, sugar snap peas, and asparagus and cook until tender, about 5 minutes.
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Step 5 — 🥚🥥🧑🍳🍳🕣5️⃣Pour the egg mixture into the skillet and cook until the bottom is set, about 5 minutes.
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Step 6 — 🔥🕒👉🏼10️⃣🎂🔔Transfer the skillet to the oven and bake until the top is golden and the frittata is set, about 10 minutes.
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Step 7 — 🍃🤏🏼🍞🎉Garnish with scallions and cilantro and serve with toasted bread on the side.
A final fox tip
For a spicier kick, add thinly sliced Thai bird chilies to the frittata or serve with a side of Sriracha sauce. For a heartier meal, add some cooked rice to the vegetables before pouring in the egg mixture.