Grain Frittata With Chile, Lime and Fresh Herbs

By Ali Slagle

Basic Details

• Total Time: About 20 minutes

• Rating: 4/5 (403 reviews)

• Comments: 40 comments

Introduction

While frittatas are often celebrated as a practical solution for repurposing leftovers, this vibrant interpretation transcends the “leftover-only” label. By incorporating cooked grains—whether quinoa, brown rice, or farro—this dish transforms humble staples into a satisfying, protein-rich centerpiece. The addition of bright lime, zesty chiles, and fragrant herbs balances the frittata’s savory depth, while a simple stovetop method ensures foolproof execution (no oven required, no precarious flipping!).

Ingredients (Serves 4–6)

• 2 cups cooked leftover grains (e.g., quinoa, brown rice, or farro; warm or at room temperature)

• 3 large eggs

• 2 tbsp heavy cream or whole milk (optional, for richness)

• 1 tbsp neutral oil (avocado, canola, or olive oil)

• 1 small serrano or jalapeño chile, finely diced (adjust for heat preference)

• 1 lime, zested and juiced (reserve 1–2 lime wedges for serving)

• 1–2 tsp fish sauce (for umami depth)

• 1/4 cup fresh herbs (e.g., cilantro, flat-leaf parsley, or mint), roughly chopped

• Kosher salt and freshly ground black pepper to taste

Preparation Steps

1. Prep All Components: Ensure grains are fully cooked and cooled slightly (or use warm leftovers). Mince chile, zest and juice lime, chop herbs, and whisk eggs with cream, fish sauce, 1/4 tsp salt, and 1/4 tsp pepper in a bowl until smooth.

2. Sauté Aromatics: Heat oil in a non-stick 10-inch skillet over medium heat. Add diced chile and cook for 30 seconds until fragrant (avoid burning).

3. Integrate Grains: Add cooked grains to the skillet, stirring to coat evenly with oil and chile. Let heat through for 1–2 minutes, then season lightly with salt and pepper.

4. Pour in Egg Mixture: Gently pour the whisked eggs over the grains, using a spatula to distribute the mixture. Let the edges of the frittata begin to set (2–3 minutes).

5. Stovetop Cooking: Reduce heat to low, cover the skillet with a tight-fitting lid, and cook undisturbed for 5–7 minutes. The bottom will set fully, while the top remains slightly soft—this is intentional (no flipping required!).

6. Finish and Serve: Remove from heat, sprinkle fresh herbs and lime zest over the top, and drizzle with lime juice. Let rest for 1–2 minutes to firm up. Slide onto a plate and serve with a fresh herby salad (tossed with lime juice and olive oil). Garnish with additional lime wedges.

Why This Works

This stovetop method eliminates oven preheating and risky flipping, yielding a frittata with the texture of a Spanish tortilla but with added bounce from grains. Lime and chile cut through richness, while herbs add brightness—perfect for balancing the dish’s heartiness with a crisp, refreshing side.