Asian Style Frittata

I’m on a journey to become predominantly plant based. I successful cut out meat in January and honestly haven’t missed it at all. If anything, the only thing I have missed is the convenience of throwing some breaded chicken in the oven for dinner or not having to check that there is something you can eat on a menu before booking a table for dinner. I haven’t actually missed the meat itself and I honestly feel so much better for it.

I was never a bit meat eater anyway and I did always enjoy the vegetable based sides more than meat so this was a change I knew I could make with minimal disruption. Dairy however is another story. I love cheese with an unholy passion and I’m also a big tea drinker so finding a suitable milk substitute will be hard. There is one dairy element I will not be cutting out though and that is eggs which may seem strange as I am well aware of the horrors of caged battery farm so I will explain why; I keep 3 little hens as pets, we have no cockerel so I know the eggs they produce are not fertile and if I didn’t do anything with them they would go rotten and have to be thrown away. As part of my reasons for going meat free were environmental ones, producing this waste doesn’t sit right with me and so even if I do cut out other dairy, I will continue to eat these eggs as I know the chickens making them are not suffering.

With that in mind I have an egg-based recipe for you with an Asian inspired twist. This east frittata is packed with protein and veggies and makes a filling meal. I often have it as an easy dinner on weeknights as it only takes 10 minutes to prepare. You can also customise it with any vegetables or toppings you want.

Asian Inspired Frittata


3 Large eggs

½ tsp Mild curry powder

2 Spring onions, thinly sliced lengthways

1 Carrot, thinly sliced lengthways

Handful of bean sprouts

Sesame oil

Soy sauce

Coriander (optional)


  1. In a bowl whisk the eggs with ½ tsp of curry powder until incorporated
  2. Heat a frying pan on a low heat with a drizzle of sesame oil
  3. Pour the eggs into the pan and cook on a low heat
  4. When the eggs are almost cooked add the beansprouts, carrot and spring onion along with a drizzle of sesame oil and a drizzle of soy sauce
  5. Cook the eggs with the veg for a few minutes, drizzle with some more soy sauce to taste, sprinkle some coriander and serve.

This recipe makes 1 serving and is roughly 277 calories per serving.

Carbs: 14.2g

Fat: 17.6g

Protein: 23g

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