Stir-Fry Frittata

Total Time:
40 min
5 min
35 min

4 servings

  • 1 12 -to-16-ounce bag frozen stir-fry vegetables
  • 1/2 cup fresh cilantro (leaves and tender stems), plus more for topping
  • Grated zest and juice of 1 lime
  • 3 tablespoons peanut or vegetable oil
  • 1 1 -inch piece ginger, peeled
  • 1 large clove garlic
  • 1/2 jalapeno pepper (remove seeds for less heat)
  • 3 teaspoons hoisin sauce, plus more for topping
  • 10 large eggs
  • Kosher salt and freshly ground pepper
  • 1/2 pound ground pork
  • Preheat the oven to 400 degrees F. Put the vegetables in a microwave-safe bowl and cover with plastic wrap; microwave until warmed through, about 4 minutes. Drain and set aside.

  • Combine the cilantro, lime zest and juice, 2 tablespoons water, 1 tablespoon peanut oil, the ginger, garlic, jalapeno and 2 teaspoons hoisin sauce in a blender; puree until smooth. Whisk the eggs, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste in a large bowl.

  • Heat the remaining 2 tablespoons peanut oil in a medium ovenproof nonstick skillet over medium-high heat. Add the pork, the remaining 1 teaspoon hoisin sauce, and 1/4 teaspoon salt; cook, stirring, until browned, 4 minutes. Stir in the vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste. Pour in the eggs, increase the heat to high and cook 2 minutes.

  • Transfer the skillet to the oven and bake until set, 20 to 25 minutes. Cover and let rest 5 minutes. Top with the remaining cilantro-ginger sauce, more hoisin sauce and cilantro.

  • Per serving: Calories 461; Fat 34 g (Saturated 10 g); Cholesterol 578 mg; Sodium 831 mg; Carbohydrate 14 g; Fiber 3 g; Protein 27 g

  • Photograph by Justin Walker

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