Vegetarian Red Curry Frittata
Gluten Free | Vegetarian | FODMAP friendly | Low Carb
I love a simple recipe with a twist. This Vegetarian Red Curry Frittata is gluten free, vegetarian, FODMAP friendly and a great low carb option. It has a combination of non-starchy veggies, protein and healthy fats mixed in with a home-made fructose friendly red curry. Although you can buy red curry paste from a supermarket, they are normally packed with onion and garlic as well as 100 preservatives which doesn’t sit well with majority of people. Frittata’s have become regular weeknight option in my household. They can be made ahead of time and can easily be served up with a simple side salad for lunch and dinner, in the blink of an eye.
1 cup roasted carrots, chopped
I cup roasted pumpkin, chopped
1 cup spinach, chopped
½ cup spring onion (green ends), finely chopped
1 cup broccoli, chopped lengthways
½ cup bean sprouts
¼ cup fetta, crumbled
½ bunch coriander or Thai basil, plus extra for serving
Red curry paste:
2 tablespoons cumin
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 tablespoon garlic oil
1 tablespoon lemongrass, chopped
1 tablespoon ginger, dried or fresh
½ tablespoon red chilli, dried or fresh
½ tablespoon fish sauce
Juice from ½ lime, plus extra for serving
½ tablespoon black pepper
½ tablespoon kaffir lime (optional)
Preheat the oven to 180 X .Spray a round baking tin (22cm diameter) with extra virgin olive oil spray or apply baking paper.
Mix the cumin, EVOO, garlic oil, lemongrass, ginger, chilli, fish sauce, lime, pepper and kaffir lime in a small bowl or glass. Set aside.
Scatter the carrots, pumpkins, spinach and spring onion in your baking tin.
Using a large bowl, whisk the eggs. Add the red curry paste and continue to whisk until the curry paste is incorporated. Pour the frittata mixture into the tin.
Add the broccoli, bean sprouts, feta and coriander or Thai basil on top of the fritatta.
Place the frittata in the oven for 25-30 minutes or until the egg is completely cooked through.
Remove from the oven and cut into 8 pieces. Serve with additional herbs and a squeeze of lime.
Dairy free variation: Avoid adding the feta.
Note: To save time you can roast the veggies teh day prior.