Oat Bran Frittata with Chile, Lime and Fresh Herbs

In a large bowl, whisk together the eggs, egg whites, and ¼ cup water until bubbles form, then whisk in the fish sauce until combined. Using a rubber spatula, mix in the oat bran.

In an 8- or 9-inch nonstick skillet, heat the olive oil over medium heat. Add the shallot and chile, and sauté until softened, about 3 to 5 minutes.

Reduce the heat to medium-low, then pour in the egg-grain mixture. Using the rubber spatula, stir the eggs to mix in the shallot and chile. Let sit undisturbed until the edges of the eggs start to bubble and cook, just a minute. Then run your spatula across the bottom of the pan to pull the eggs from the edges to the center. Create holes in the center of the frittata as well, tilting the pan as needed so the wet egg runs into the empty space created by your spatula. Continue pulling and agitating the eggs until the surface is wet but mostly set when you tilt the pan, about 7 to 10 minutes, depending on the size of your pan.

Smooth the top of the frittata, then cover with a lid or foil and let cook until the eggs are just set, about 5 minutes.

Meanwhile, combine the herbs and scallions in a small bowl,then squeeze in enough lime to lightly moisten (about 1 T or ¼ lime). Toss with your fingers to combine.

Once the frittata is cooked, loosen the sides with your rubber spatula and slide onto a serving platter. Top with herbs and scallions.