Thai Spring Vegetable Frittata
Daily Recipe: March 11, 2023
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.
Additional
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.