Vegetarian Green Thai Curry Frittata - George Eats

Ingredients

• 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 or finely sliced lengthways)
• 6 extra large eggs
• 1 400 ml tin of coconut milk (or 3/4 of the tin if you like a firmer frittata)
• 1 1/2-2 teaspoons green thai curry paste
• 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
• Chilli
• Remaining Thai basil