Ingredients
- 4 umeboshi, pitted and chopped (about 1 heaping tablespoon)
- 4 large eggs, preferably organic
- 1 tablespoon maple syrup
- 1 tablespoon unsalted butter
- 1 teaspoon extra virgin olive oil
- 3 tablespoons chopped shallot
- 2 tablespoons minced peeled fresh ginger
- ½ cup coarsely chopped green beans
- Pinch of kosher salt
- Pinch of freshly ground black pepper
How to Make It
- Put the umeboshi, eggs, and maple syrup in a blender, pulse a few times, and set aside. Melt the butter with the olive oil in a medium skillet over medium-low heat. Add the shallot, ginger, and green beans and season generously with salt and pepper. Cook, stirring occasionally, until everything softens a bit, about 5 minutes.
- Pour the egg mixture into the pan, lower the heat, and add a little more salt and pepper. After a few minutes, lift a corner of the frittata; when it is lightly browned, turn it over. Either flip the frittata by tossing it up with a well-aimed flick of the wrist or put a plate over the pan and turn the pan and plate over together to drop the frittata, cooked side up, onto the plate, then slide the frittata, uncooked side down, into the pan. Cook for another few minutes, until lightly browned on the bottom, taste for salt, transfer to a plate, and serve hot (though it’s also good at room temperature or cold).