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A vegetable frittata recipe featuring Hatch Green Chile.

Vegetable Frittata Recipe with Hatch Green Chile

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    20 mins

30 minutes Fusion Eggs Vegetable Dairy Breakfast

This vegetable frittata recipe features a key spicy ingredient: Hatch Green Chile, a vibrant and spicy Southwestern chili that pairs perfectly with eggs.

 

There's also two key ingredients used to season this frittata: Lee Kum Kee Panda Oyster Sauce and Premium Soy Sauce. Together, they provided a salty and savory punch of umami that transforms the vegetable frittata recipe into a dish packed with tons of complex flavor. The hatch chiles add a warm heat on top that balances everything out and elevates the whole dish as well.


What You Will Need

Ingredients

  • 2 Tbsp. olive oil
  • ½ cup yellow onion, diced
  • 1 cup roasted Hatch chiles, peeled, seeded, and chopped
  • 1 cup cooked potatoes, diced (Yukon Gold or red)
  • 8 large eggs
  • 2 Tbsp whole milk or cream
  • ½ cup shredded Monterey Jack
  • Sour cream, diced tomatoes, sliced green onion and chopped cilantro, for topping

Seasoning

  • 1 tsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • ¼ tsp. black pepper

Made with
Lee Kum Kee products

PANDA BRAND OYSTER FLAVORED SAUCE, 17.6 OZ (500 G)

Oyster Sauces

Panda Brand Oyster Flavored Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)

How to make it

  1. Preheat the oven to 375°F. In a 10-inch oven-safe skillet over medium heat, add olive oil. Sauté onion for 3–4 minutes until soft. Add chopped Hatch chiles and potatoes, stirring occasionally for another 2–3 minutes.
  2. In a bowl, whisk eggs with milk, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Oyster Flavored Sauce, and black pepper until fully combined and slightly frothy.
  3. Pour the egg mixture into the skillet over the sautéed vegetables. Stir gently to distribute fillings evenly. Sprinkle cheese on top.
  4. Let the frittata cook undisturbed over medium heat for 2–3 minutes until the edges begin to set.

  5. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is fully set and the top is lightly golden. Remove, rest for 5 minutes, slice, and serve with chopped cilantro.

     

    Looking for more ways to add Asian flavors to breakfast? Check out our breakfast recipes page!

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