Thai Red Curry Chicken Frittata (Paleo, Whole30)
Author: 
Recipe type: Breakfast
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A combination of breakfast and spicy Thai curry!
Ingredients
  • 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
Instructions
  1. Pre-heat oven to 375F
  2. In a 9" x 11" parchment paper line baking dish, add the bell pepper, onions, zucchini, chicken and cilantro.
  3. 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.
  4. Pour the egg mixture into the baking dish on top of the veggies and chicken.
  5. Bake for 25 - 30 minutes, or until the eggs are firm.
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/09/15/thai-red-curry-chicken-frittata-paleo-whole30/