Berry Breakfast Frittata

Breakfast frittata, it doesn’t need to only be eaten at breakfast time it works really well as an afternoon snack or even a dessert after dinner. If you don’t have berries in the house then use any fruit you have, it tastes amazing with figs and lemon, banana drizzled with coconut and cacao chocolate sauce or even just on its own.

Breakfast frittata
Prep time
Cook time
Total time
Serves: 4-6
  • 250gm of strawberries
  • ½ cup of blueberries
  • 2 teaspoons of desiccated coconut
  • Fresh mint leaves (optional)
  • 2 teaspoons of rice malt syrup or any sweetener of your choice
  • 6 eggs
  • Juice and rind of ½ lemon
  • Butter or coconut oil
  1. Wash the strawberries well, cut them into quarters.
  2. Whisk the eggs with a pinch of sea salt in a medium-sized bowl,
  3. Add 2 teaspoons of rice malt syrup and lemon rind to the egg mixture
  4. Heat the coconut oil or butter in a medium-sized non-stick saucepan over medium heat
  5. Pour the egg mixture into the saucepan
  6. Cook the frittata 3 minutes each side until golden brown and cooked through
  7. Transfer the frittata onto a flat serving plate
  8. Top with fresh strawberries, blueberries, mint leaves
  9. Sprinkle over the desiccated coconut
  10. Drizzle over lemon juice


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