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Muffin pan prawn frittatas recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Marion's Thai-inspired frittatas are bursting with fragrant curry paste, fresh herbs, and creamy coconut milk for a delicious twist on a classic dish. Dairy-free and addictive!
Ingredients:
  • 6 eggs
  • 125ml (1/2 cup) coconut milk
  • 28.00 gm red curry paste
  • 50g (1 ⁄3 cup) self-raising flour
  • 24.40 gm fish sauce
  • 300g peeled, deveined cooked prawns, 250g coarsely chopped
  • 10 whole prawns to serve
  • ½ cup chopped fresh Thai basil, plus extra leaves, to serve
  • Coconut yoghurt, to serve
  • Sweet chilli sauce, to serve
Instructions:
  • Preheat your oven to 200°C (180°C fan forced) and lightly oil ten 60ml (¼ cup) muffin pans.
  • Combine eggs, coconut milk, curry paste, flour, and fish sauce in a large bowl. Whisk until smooth. Mix in chopped prawn and Thai basil until evenly distributed.
  • Scoop the mixture into the muffin pans, ensuring an equal amount in each. Bake for 20 minutes or until beautifully golden and fully set.
  • Before serving, add a dollop of coconut yoghurt on top of each frittata followed by whole prawns. Drizzle with sweet chilli sauce and sprinkle with basil leaves. Enjoy warm or at room temperature.

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