Grain Frittata With Chile, Lime and Fresh Herbs

Leftover cooked grains give this frittata a dense, springy texture, and it cooks start to finish on the stove. A tangle of fresh herbs and lime on top keeps it bright, so it's a nice way to use up a bunch of market herbs.

Serves 4 · 20 minutes

Ingredients

• 8 eggs
• 1½ teaspoons fish sauce
• 1 cup cooked farro (or wheat berries, barley, spelt or rice)
• 2 tablespoons unsalted butter
• 1 shallot, coarsely chopped (about ¼ cup)
• 1 Thai bird chile or ½ small jalapeño, thinly sliced
• ½ cup loosely packed dill, cilantro and/or mint leaves
• 2 tablespoons thinly sliced scallions
• 1 lime, cut into wedges

Instructions

1. In a large bowl, whisk the eggs with ¼ cup water until bubbly. Whisk in the fish sauce, then fold in the farro with a rubber spatula.
2. Melt the butter in an 8- or 9-inch nonstick skillet over medium heat. Cook the shallot and chile, stirring, for 3 to 5 minutes, until soft.
3. Turn the heat down to medium-low and pour in the egg mixture, stirring once so the shallot and chile are spread through. Leave it alone for about a minute, until the edges begin to bubble and set.
4. With the spatula, push the cooked egg from the edges toward the middle and open a few gaps in the center, tilting the pan so the raw egg flows into them. Keep at it for 7 to 10 minutes, until the top is still wet but the eggs barely shift when you tilt the pan.
5. Smooth the surface, cover with a lid or foil and cook for about 5 minutes more, until just set.
6. While it finishes, put the herbs and scallions in a small bowl, squeeze over about 1 tablespoon lime juice and toss with your fingers.
7. Run the spatula around the edge to loosen the frittata and slide it onto a platter. Pile the herb salad on top and serve right away with the remaining lime wedges.

Tips

• Cook the grains up to 3 days ahead. They can go into the eggs straight from the fridge.

Adapted from Ali Slagle, NYT Cooking.