Frittatas are something that I make nearly weekly…either for an easy breakfast for Stuart and I, or to serve a Sunday brunch crowd…or as part of my food prepping for the upcoming week. They are so versatile, come together in just a few minutes and once the pan is in the oven I am free to do other things.
This particular recipe combines my love of frittatas with my passion for Thai curry! Specifically, Red Thai Curry from Mae Ploy, which is flavorful and spicy, and combines perfectly with the eggs and full fat, unsweetened coconut milk that I use as a base for my frittatas.
First, I cook and cut the chicken into bit sized pieces (here I simmered the chicken in a bit of coconut milk and red curry). Then I prep the veggies and whisk together the coconut milk and red curry that will go into the egg mixture.
Next I add the pepper, onion, zucchini, cilantro and chicken to a 9″ x 11″ baking dish that’s been lined with parchment paper (this prevents any sticking and makes clean-up a breeze!).
Next I whisk together the coconut milk/red curry mixture, lime juice and eggs….
Then I pour the mixture into the baking dish over the veggies and chicken.
I then bake the dish for 25-30 minutes, until the eggs are firm.
I like to serve a slice of this frittata with some salad greens, fruit, some avocado (a healthy fat!) and lime wedges.
- 1 red bell pepper, spiraled (or sliced)
- 1 small red onion, spiraled (or sliced)
- 1 small zucchini, spiraled (or sliced)
- 1 cup of cooked chicken, shredded or cut into bite sized pieces
- 1 handful of cilantro
- 10-12 large, organic eggs
- ½ cup of full fat, unsweetened coconut milk
- 1 - 3 Tbs sugar-free Thai red curry (I like Mae Ploy)
- Juice of one lime
- Salt/pepper
- Pre-heat oven to 375F
- In a 9" x 11" parchment paper line baking dish, add the bell pepper, onions, zucchini, chicken and cilantro.
- In a large mixing bowl, whisk together the coconut milk, red curry (use more or less depending on how much heat you like), eggs, lime juice, salt and pepper.
- Pour the egg mixture into the baking dish on top of the veggies and chicken.
- Bake for 25 - 30 minutes, or until the eggs are firm.