Pad Thai Frittata
I could not find a better way to call it, hence – Pad Thai Frittata. Yesterday after a grueling long day pushing paper work we had Thai food for dinner. My wife ordered pork Pad Thai and we had some leftovers. This morning while foraging the refrigerator to make some breakfast I came across the box of leftovers and thought of making the frittata. Since my wife was not against the idea I gave it a shot.
1. Leftover pork Pad Thai (about a cup)
2. 2 small tomatoes chopped into bite size pieces
3. i medium size diced jalapeno (jalapeno’s at the store seem to be getting more shinier and less spicer)
4. 3 eggs
5. 1/4 teaspoon white pepper powder
6. salt to taste
7. 2-3 teaspoons oil (grapeseed/vegetable)
Beat the eggs vigorously with a fork and keep aside. Heat oil in a frying pan and add jalapeno and tomatoes. Toss and fry the tomatoes on high heat for about 2 minutes to caramelize them. I don’t want the tomatoes to cook down and turn mushy. Add the Pad Thai and pepper powder and toss all contents in the pan to mix well. I caramelize the noodles a little bit to get a crunch in the frittata. Add salt if needed. Scrape off any noodles from the bottom of the pan if they are stuck.
Lower the heat to bare minimum, and slowly pour the beaten eggs over the noodles till they are covered. Cover with a lid and cook for about 10-15 minutes till the top is cooked but still very soft (I do not flip the frittata.)
Enjoy with coffee or tea.