Tom Yum paste is a lovely blend of Thai herbs and other ingredients, including lemongrass, galangal, lime and lime leaves and is the perfect base for this quick and easy vegetable frittata. An ideal light lunch for two, or one if you’re especially hungry!
Ingredients:
Half a celery stick sliced down the middle and coarsely chopped
1 spring onion coarsely chopped
Half a green pepper, diced
1 medium sized tomato coarsely chopped into chunks
Salt and pepper for seasoning
2 tablespoons olive oil
2 large eggs
1 teaspoon Tom Yum paste
1 teaspoon of garlic granules
Recipe:
In a heavy bottomed non-stick frying pan, with an oven and grill-proof handle, heat the olive oil and add the chopped vegetables and garlic granules. Add a few twists of salt for taste. Gently fry on a medium heat for a few minutes until the veg softens.
In a jug slake down the Tom Yum paste with a little hot water. When the vegetables have softened add the Tom Yum water and reduce by three-quarters over a medium heat.
By now the celery, peppers and tomatoes will have cooked down nicely but will not be too soft.
In another jug crack the two eggs, add salt and pepper to taste, and whisk together. Pour the egg mix evenly over the vegetables and cook for a few minutes on the hob until the edges of the frittata pull away from the pan with a spatula. In the meantime heat the grill on full power and once up to speed put the frying pan underneath. Grill until golden brown on top.
Serve up and enjoy!
Hope you love it as much as I do.
The Willoughton Wanderer 
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