Stir-Fry Frittata
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 461 calorie
- Total Fat
- 34 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 578 milligrams
- Sodium
- 831 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 3 grams
- Protein
- 27 grams
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
Ingredients
1 12-to-16-ounce bag frozen stir-fry vegetables
1/2 cup fresh cilantro (leaves and tender stems), plus more for topping
1/2 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
Directions
- 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.