• PREP: 1M
  • COOK: 10M
  • SERVINGS: n/a


  • 5 eggs
  • 1 onion, cut thin half rings
  • 1 zucchini, fine strips
  • 1 carrot, fine strips
  • 1/2 cup corn
  • 2 tbsp WORLDFOODS Panang Curry Paste
  • 3 tbsp vegetable oil
  • A handful of coriander, chopped
  • Salt, pepper to taste


  1. In a skillet, heat up some vegetable oil and stir fry onion, zucchini and carrot. Add 2 tablespoons of WORLDFOODS Panang Curry Paste. Then set aside.
  2. In a big mixing bowl, crack 5 eggs, whisk it. Season with salt and pepper. Add corn, coriander and the cooked onion, zucchini and carrot.
  3. In an oven-proof skillet, heat up 2 tablespoons of vegetable oil. When it's hot, pour in the egg mixture and let it cook for 5 minutes on medium heat.
  4. Transfer the skillet to a preheated oven at 150 C. Only use the top fire.
  5. Bake for about 5-6 minutes and the frittata is ready.