Replacing common ingredients with coconut can super-boost your lunchtimes and up your nutrient intake.
Vegetable and Coconut Frittata
Health benefits: broccoli is rich in vitamin C which helps to protect and keep cells healthy, maintain healthy skin and boost immune health
Serves 2
Nutrients per serving:
Ingredients
- 4 large free-range eggs
- 120ml coconut milk *
- 2 tbsp coconut oil *
- ½ head of broccoli
- ½ red onion
- Leftover vegetables
- Handful fresh herbs such as chives or parsley
- Salt and pepper to taste
* Available at Holland & Barrett
Method
Step 1
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the coconut oil in a pan, add the onions and cook until softened.
Step 2
Cut the broccoli into bite-sized pieces and add to the pan. Add any leftover veg you want to include.
Step 3
While the broccoli is cooking, whisk the eggs, coconut milk, herbs, and seasoning together. Pour over the vegetables in the pan.
Step 4
Transfer to the oven and cook until frittata has puffed up and is cooked through (about 15 minutes).
Step 5
Serve hot or cold.
For more coconut lunch recipes, take a look at our Aubergine Daal with Coconut or try Cauliflower, Coconut and Mushroom Curry.
For Coconut for dinner, try our Chicken and Chilli Buckwheat Stir Fry recipe.
