Stir-Fry Frittata

Ready in 40 minutes
Prep: 5 minutes
Cook: 35 minutes

Yield: 4 servings

Ingredients

From 1 12 to 16-ounce bag of frozen stir-fry vegetables
1/2 cup of fresh cilantro (leaves and tender stems), plus more for topping
Grated zest and juice of one lime
3 tablespoons of peanut or vegetable oil
one-inch piece peeled ginger
1 large clove of garlic
1/2 jalapeno pepper, just remove seeds for less heat
3 teaspoons of hoisin sauce, plus more for topping
10 large eggs
Freshly ground pepper and kosher salt
1/2 pound of ground pork

Directions

First preheat the oven to 400 degrees F and then put the vegetables in a microwave-safe bowl and cover with plastic wrap, then microwave until warmed through, for about four minutes. After that drain and set aside.

In a blender combine the cilantro, lime zest and juice, 2 tablespoons water, 1 tablespoon peanut oil, the ginger, garlic, jalapeno and 2 teaspoons hoisin sauce, puree until smooth. Then in a large bowl whisk the eggs, half teaspoon of salt, two tablespoons of water, and pepper to taste.

Next in a medium ovenproof nonstick skillet, heat the remaining two tablespoons of peanut oil, over medium-high heat. Then add the pork, the remaining one teaspoon of hoisin sauce, and quarter teaspoon of salt and then cook, stirring, until browned, for about four minutes. After that stir in the vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste. Then pour in the eggs, increase the heat to high and cook for two minutes.

After that transfer the skillet to the oven and bake until set, for about 20-25 minutes. Then cover and let it rest for about five minutes. In the end top with the remaining cilantro-ginger sauce, more cilantro and hoisin sauce. Enjoy.