Ground Pork Frittata (Trứng Chiên Thịt Bằm)
We were fortunate enough to bring home some eggs from the chicken coop on the ranch @ranchogrande_ojai. I thought of the most egg-y dish I could make, and this Vietnamese Frittata really hit the spot. It reminded me of simple, home cooked meals my mom used to make when I was young.
Also, remember the Meat Pies (Pâté Chaud) I made a few months ago pre-quarantine? I saved some excess ground pork filling in the freezer that I'm reusing in this dish. It's so convenient having various goodies stored in the freezer. You never know when they'll come in handy!
Cooking Method
Oven
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
8 EGGS
1/2 ONION, SLICED
5 GREEN ONIONS, CUT IN 2 INCH PIECES
1.5 TSP FISH SAUCE
PEPPER
VEGETABLE OIL
—Ground Pork Mixture 1/4 LB GROUND PORK
1/4 CUP WOOD EAR MUSHROOMS, CHOPPED
1/4 ONION, DICED
1/4 TSP SALT
1/4 TSP BLACK PEPPER
1/8 TSP SUGAR
1 TSP POTATO STARCH (optional)
Instructions
Preheat oven at 400 degrees.
Combine ground pork mixture in a bowl. If you're using dry wood ear mushrooms like I did, you'll need to soak them in hot water for a bit to hydrate them before cutting.
Prep onions accordingly.
Beat eggs in a bowl and add fish sauce and a pinch of pepper.
Add oil to a large cast iron skillet (or any oven safe pan) and cook onions for a few minutes. Add pork mixture and stir until cooked through.
Spread pork and onions in an even layer across pan and pour in egg. Bake for 15 minutes.
Serve with rice and a side of fish sauce with lime and thai chili if desired.
