Sunday, November 4, 2012

Paleo Pad Thai Frittata

This Asian take on eggs couldn't be simpler, and would work for any meal of the day. Versatility and ease are both great selling points in my book, so I highly recommend it!
I found the recipe for Pad Thai Frittata on Health-Bent a while back, and I'm glad I finally got around to making it. I think the fresh ginger makes this dish, so I definitely advise against using bottled. I added some chopped mushrooms, but otherwise made the recipe as written.

Pad Thai Frittata
adapted from Health-Bent

6 eggs
1 tbs. fresh ginger, minced
1 green onion, sliced
4 cloves garlic, minced
1/2 shallot, minced
1 tsp. fish sauce
1 tsp. chili garlic sauce
1/4 handful cilantro, chopped
large handful of mushrooms, minced
1/3 lb shrimp, peeled, deveined & chopped up
coconut oil, for pan

Preheat your oven to 350ºF.

In a bowl, whisk the eggs and season with salt.

Over medium heat, melt a tablespoon of coconut oil in a large ovenproof skillet. Stir in the ginger, green onion, garlic, shallot, fish sauce, chili sauce and cilantro. After a minute or two add the shrimp.

Once the shrimp looks roughly halfway cooked, turn the heat off the burner and stir in the eggs.

Stir everything around until evenly incorporated and then put the skillet in the oven.

Let the eggs bake until set, about 15 minutes.

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