chinese frittata with chinese sausage and chives

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Big Mac joke! No kidding. McDonald’s in Thailand serves Chinese rice porridge or joke for breakfast. It comes with bits of shredded chicken that reminds me of a crispy fried chicken nugget. It’s not bad, though. It’s hardly a culinary triumph but I like trying East-West Fusion food, some of it is not bad, like the time I put krapow gai (Thai basil chicken) in a shepherd’s pie! But some of my experiments need more work, like the penne with Chinese sausage and flowering chives. Well, I tried again, this time in a frittata, an Italian style omelet. The Thais have an omelet called kai jio which is absolutely delicious but I hate to use the cupful of oil it requires to make this. In this frittata, the eggs are salty but not oily, the sausage is sweet and crisp, and the chives are mellow. Yum.

Ingredients
1 cup Chinese sausage sliced on the diagonal
1/2 cup Chinese chives, diced
5 eggs, well beaten
salt and pepper to taste
2 teaspoons olive oil
Sriracha sauce, for serving

Heat a 10-inch skillet over medium heat. Add the sausage in a single layer and cook until the bottom is browned. Flip once to brown the second side, about 1 minute per side. Remove from heat and put in a small bowl. Set aside.

In the pan, stir fry the chives until wilted and bright green. Remove from heat. Meanwhile, beat the eggs in a medium bowl, and add a teaspoon salt and 1/2 teaspoon pepper to the eggs. Blend well. Mix in the cooked chives.

Heat oil in the pan over medium heat. When it is hot, pour in the beaten egg mixture and layer the sausage on top. Cover the skillet and cook, covered, five minutes or until the eggs are set and the bottom is golden brown. When you take off the lid, you will see the eggs are puffy and they will immediately deflate. Flip the eggs over to brown the top. You can do this with a wide spatula or you can flip the eggs out onto a large plate then slide them back in the pan with the white side down. Brown for 1-2 minutes. Slide the frittata out onto the plate, and season to taste with salt and pepper. Slice into wedges and serve with Sriracha sauce.

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