This vibrant fusion dish combines the rich, aromatic flavors of Thai cuisine with the comforting, hearty texture of a classic frittata. Featuring Watcharee’s Thai Red Curry Sauce, this vegetarian-friendly recipe brings bold, authentic taste without the need for complicated spice prep. With a colorful medley of fresh vegetables and creamy eggs, this frittata is perfect for brunch, lunch, or a light dinner. Whether you're a Thai food enthusiast or just looking to spice up your meatless meals, this recipe delivers warmth, flavor, and simplicity in every bite. It’s the perfect dish to cook and enjoy with your friends and family on a relaxed weekend.
Whisk the eggs and Watcharee’s Thai Red Curry Sauce together in a mixing bowl until well combined. Add ½ tablespoon salt and mix well. Set aside.
Heat 2 tablespoons of oil in a 10–12” oven-safe skillet over medium heat. Add the minced garlic and ½ tablespoon salt. Sauté for about 1 minute, or until fragrant and lightly golden.
Add the sliced vegetables to the skillet. Cook for 5–8 minutes, stirring occasionally, until they’re tender.
Add an extra tablespoon of oil if the vegetables begin to stick.
Sprinkle 1 cup of shredded cheese evenly over the vegetables. Pour the egg and curry mixture on top, then sprinkle the remaining ½ cup of cheese over the surface.
Cook on the stovetop over medium heat until the edges begin to set, about 2–3 minutes. Do not fully cook through.
Top with fresh basil leaves and transfer the skillet to the preheated oven.
Bake for 8–10 minutes, or until the center is just set and the top is lightly golden.
Remove from the oven and let the frittata cool slightly before slicing and serving.
