Frittatas and baked egg dishes are no stranger in our house. Late nights at the gym combined with me not prepping ahead for dinner or even having an inkling of what I want to eat–then something like this is what’s going down the hatch. Keeping a well stocked pantry and a few staple produce items hanging around can turn ‘Pad Thai Frittata’ into ‘Fill in the Blank Frittata’, no sweat.
- 6 eggs
- 1 T fresh ginger, minced
- 1 green onion, finely sliced
- 4 cloves garlic, minced
- 1/2 shallot, minced
- 1 t fish sauce (I use Squid brand)
- 1 t chili garlic sauce
- 1/4 handful cilantro, chopped
- 1/3 lb shrimp, peeled, deveined & cut into bite size pieces
- fat of choice, for the pan
Preheat your oven to 350ºF.
In a bowl, whisk the eggs with a bit of salt.
Over medium heat, melt a tablespoon of fat in a large, well-seasoned cast iron skillet. Stir in the ginger, green onion, garlic, shallot, fish sauce, chili sauce and cilantro. Let it play around in the fat for a bit, then add the shrimp.
Once the shrimp looks roughly halfway cooked, turn the heat off the burner and stir in the eggs.
Stir everything around until evenly incorporated and then pop the skillet in the oven.
Let the eggs bake until set, about 15 minutes.