Looks like you may need to upgrade your browser

We're sorry, we no longer support the web browser that you are using

For the best best experience, please update your browser, or try using a different browser

(We promise it'll be worth it)

Upgrade the to latest version or continue anyway

Broccoli spinach and mushroom frittata.

Coconut lunch recipes

29 Nov 2022

Email
Facebook
Twitter

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:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
398 kcal 34 g 23 g 17 g 2 g 6.1 g 3.7 g 0.48 g

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. Shop Food & Drink

Related Topics