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Curried “Flower” Frittata

Dairy-Free, Gluten-Free, Paleo, Whole30, Grain-Free, Keto 

We like to have fun with food just as much as we like it to taste absolutely delicious! This frittata uses fresh veggies to create a garden scene that is equally delicious and nutritious! The eggs have our Coconut Indian Sauce whisked in them to make them extra fluffy and scrumptious! 


Guju Sauce Used: Coconut Indian Sauce

Servings: 4

Prep Time: 10 minutes  

Cook Time: 20 minutes  



  • Avocado oil spray
  • 8 large eggs
  • 1 cup Guju Coconut Indian Sauce
  • 10-12 asparagus spears, tough ends removed
  • 3 cherry tomatoes, halved
  • 1 slice of red onion, peeled
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper


  1. Preheat the oven to 425 F (218 C).
  2. Spray a 8x10” baking tin with avocado oil.
  3. Whisk eggs and Guju Coconut Indian Sauce in a bowl until well-combined. Pour into the greased baking tin.
  4. Arrange veggies in a garden scene, using the asparagus and cherry tomatoes to create “flowers” and the slice of red onion as a round “sunshine”.
  5. Sprinkle everything with sea salt and black pepper.
  6. Bake in the oven, uncovered, for 20 minutes, or until the eggs have cooked through.
  7. Remove from the oven and allow to cool for a few minutes before slicing. 
  8. Serve with between 4, storing any leftovers in the fridge in an airtight container for up to 3 days.
  9. Enjoy!

Notes: This dish can be served to your family and friends who are vegetarian, keto, paleo or doing a Whole30 challenge! It can be made up to a day in advance to save you time so that you can spend more time socializing (or relaxing!). 


artisanal artistic breakfast to impress with indian fusion

flower art frittata with curried indian coconut sauce for an one of a kind breakfast

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef

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