Serves 4
INDREDIENTS
½ cup minced pork
A dash of pepper
1 tsp sesame oil
1 tsp light soya sauce
½ cup preserved radish* (chye poh), soaked for 15min and drained
½ cup fresh milk
2 sprigs coriander, chopped
5 large eggs, whisked
1 tbsp butter
*Available at wet markets and supermarkets.
DIRECTIONS
1 Season the pork with the pepper, sesame oil and light soya sauce. Set aside.
2 In a separate bowl, add the preserved radish, milk and coriander to the eggs, and mix well.
3 Heat the butter in a frying pan on medium-high heat. Add the pork and stir-fry for 2min.
4 Pour the egg mixture into the pan and lower the heat. Cover the pan completely with a sheet of aluminium foil and cook for about 3-5min until the egg has set.
5 Cut into wedges and serve.
TIP! Covering the pan with foil instead of the lid “bakes” the frittata and makes it crusty on the sides.
This article was originally published in Simply Her January 2015.