With the festive season officially over and many of us returning back to work, we’re all trying desperately to get back into *some* sort of routine. And although it may not be easy coming off such a high from the holidays, one of the most simplest ways to inject some structure into your days is meal prepping. To kick off 2019, we’ve got a delicious frittata recipe that’s full of all the veggies courtesy of food blogger Georgia McDermott (aka @georgeats) in conjunction with Australian Eggs.
GREEN THAI FRITTATA
GF: VG: DF: FODMAP-friendly Serves 4-6
1 bunch of broccolini
2 carrots, peeled and mandolined or finely sliced lengthways
1 large or 2 small heads of Pak choi, thoroughly rinsed
1 small zucchini, mandolined of finely sliced lengthways
1 1/2-2 teaspoons green Thai curry paste (I recommend Mae Ploy brand – I use 1 1/2 teaspoons because I have a pathetic spice tolerance but if you don’t, you can use more)
1 teaspoon sea salt
1 teaspoon coriander powder
Good splash of chilli sauce (use Tabasco for a lower FODMAP option than sriracha)
Handful of Thai basil, roughly chopped
Squeeze of lime juice or 1 teaspoon of rice vinegar
Generous freshly cracked pepper (you can use white pepper for a more pronounced taste)
Good grating of kaffir lime (I freeze them when they’re in season and grate the frozen one straight in)
A handful of toasted coconut flakes (I toast mine in the oven at 180 degrees Celsius with a light spray of oil and a pinch of salt for around 5 minutes)
Remaining Thai basil
1. Bring a medium sized saucepan of salted water to the boil and blanch the broccolini and carrot slices for a couple of minutes. Transfer them to a sieve to steam dry, and blanch the Pak choi extremely quickly – ideally the leaves will remain firm.
2. Preheat the oven to 180 degrees Celsius.
3. In a large bowl, whisk the eggs vigorously until the whites have broken down. Add the remaining ingredients for the frittata, and continue to whisk until the curry paste is completely incorporated, and the mixture smells fragrant.
4. Arrange 3/4 of the vegetables in your baking tin (reserving some to decorate) – I used a 27cm oval Le Creuset. If you’re using a tin with sticky tendencies, you might need to give it a spray with oil first. Once the vegetables are arranged, pour the frittata mixture over the top, and finish with the remaining decorative vegetables. Give the top a good spray with oil to prevent the vegetables from burning.
5. Place the frittata in the oven for 35-45 minutes, or until it has completely set and the top is lovely and brown. I like to finish mine under the grill for a few minutes.
6. Remove from the oven and serve with remaining Thai basil, toasted coconut flakes, chilli, and, if you’re feeling fancy, a squeeze of lime juice.