Vietnamese Frittata

Difficulty: Easy

Growing up, my mom would make this all the time.  As kids we all love eggs.  It was something so easy to make that even my little siblings could make their own eggs at 8 years old.  Here is my healthier version of mom's recipe.

1/2 lbs of ground chicken, turkey, or pork

1/2 organic diced onions

1 stalk chopped scallions

1 tsp organic black pepper

2 Tbsp fish sauce

1 diced organic tomato

1 bunch mung bean thread/ cellophane

1/2 cup of black fungus or 1/2 cup of sauteed button mushroom

1/2 cup finely shredded organic carrots

1 box frozen spinach 

1 dozen brown or organic eggs

Start off by soaking the black fungus and mung bean thread  in hot water to reconstitute it and prepping the onions, scallions, tomato, and carrots.  Add the dozen eggs into a large bowl and lightly beat the eggs. Squeeze any excess water from the frozen spinach and roughly chop it.  Add all the ingredients but the meat into the bowl and mix well. 

Preheat the oven at 375.  With a deep pan that is oven safe, heat until the pan on the stove top before adding some oil to lightly cover the bottom.  Add the ground meat and cook to add some color.  You don't want to mixture to be fully cook or it will be too dry.  Add the egg mixture to the pan once the meat has some color. Cook on the stove until the bottom is somewhat firm to give texture to the bottom of the frittata.  Move the pan to the oven and bake until the center is firm.  Allow to cool a little before serving.