SALTED CHILI & CHINESE CHIVE FRITTATA
In some circles, eggs have a terrible rap. They’re relegated to baked items and breakfast foods, and their use is often portrayed as a sad, cost-saving alternative. However, the humble egg may be a star in its own right at dinner or lunch! When it comes to eggs, this Salted Chili & Chinese Chive Frittata certainly shines.
This Salted Chili & Chinese Chive Frittata is one of my all-time favorites, despite how simple and strange a combination may sound. It’s hard to resist when accompanied by a large bowl of rice.
- 6 large eggs
- 1½ cups of chopped Chinese chives
- ¼ cup of hunan chili peppers
- 5 tablespoons of vegetable oil
- 1 teaspoon of Shaoxing wine
- ⅛ teaspoon of sugar
- ¼ teaspoon of ground white pepper
- ¼ teaspoon of sesame oil
- Gather your ingredients and mix the eggs with sugar, Shaoxing wine, white pepper, and sesame oil in a bowl. Use 5 tablespoons of oil in a medium-high-heat skillet to cook the vegetables.
- Remove from heat, and whisk in the chives. Distribute the hunan chilies evenly over the top.
- Pour the eggs over the mixture in a uniform fashion. In order to avoid breaking up the eggs too much when scrambling, gently mix the eggs until they are just cooked.
- To make a frittata, turn down the heat to medium and cook the egg until it is almost completely set. When you are ready to flip the frittata, carefully slide it onto a plate, lay the pan over the plate, and rapidly flip everything so that the frittata flips out into the pan..
- Cook the dish until the egg is no longer runny, and then serve it up to your guests!