I had a craving for a frittata with Asian flavors. We had about 1 cup of leftover cooked jasmine rice, so I experimented as follows: Preheat oven to 400. At the same time, heat 1 Tbsp neutral vegetable oil in a large (10″) cast iron on the stove top on medium heat. Add 1 large diced shallot (about 1/3 cup) and saute until fragrant. Add 1 diced Chinese pork and/or chicken sausage (lap cheong) link, and sauté until slightly crisp. Lightly season with black pepper (you can add salt, but the sausage already is well-salted). Add 1 cup cooked rice (here, jasmine), saute for 1 min, then spread rice-sausage mixture in an even layer in the cast iron pan. Separately, mix 5 eggs and about 2-3 Tbsp milk. Lower the heat to low, then pour the egg mixture gently into the pan so that the rice-sausage mixture is evenly covered. To ensure the egg mixture will brown and not stick to the pan, trace a spatula b/w the edge of the egg mixture and the wall of the pan. Let the mixture cook on low until eggs are set (about 5 mins) then place in the oven to finish cooking (about 5-7 mins). To finish, place under the broiler (set on high) to brown the top. Just before serving, drizzle the frittata with 1 Tbsp toasted sesame oil and garnish with cilantro or scallion greens. (Feb. 2019)
Cooking Adventures 