As we head away for Summer Holidays and need to clean out the fridge, Frittatas are the perfect, easy and delicious breakfast, dinner or lunch option to make sure none of those wilted limp vegetables go to waste!
Frittatas are also great to use up leftover Christmas ham or turkey and make an excellent light lunch option after the heavy indulgent foods of the season.
Feel free to adapt depending on what you've got in the fridge and include any of your favourite extras for seasoning such as sun dried tomatoes, sliced olives or some dollops of cream cheese prior to baking.
Prep: 10 mins
1. Line a cast iron fry pan or flan dish with baking paper. Preheat oven to 180 degrees.
2. Beat eggs and coconut milk together. Add salt and pepper.
3. Arrange vegetables and leftover cold cut meat in the dish evenly.
4. Pour egg mixture over vegetables in the pan and sprinkle with crumbled feta.
5. Place in oven for 45 minutes or until the center is cooked through.
Remove and let rest for 15 minutes before slicing.
Serve alongside a fresh salad, with your favourite chutney, relish or pesto.
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My best friend growing up was originally from the US, so I was introduced to American candy early! When we moved cities away from each other, I missed my supply of Reeces Pieces Peanut Butter Cups and Peanut Butter M&M's.
Nowadays, these chocolate candies are way too sweet for my taste buds, however, this version you CAN enjoy in moderation, without the trans fats and refined sugar.
I've seen many remakes of the American classic Oreo cookie, many of them raw, most of them containing dates or coconut sugar, so I set out to make a version with even less sugar!
These deliciously chocolatey (is that even proper English?) biscuits can be made and eaten as is, or you can fill them with whatever filling you choose! I used mascarpone here, which complemented the biscuit really well, but if you're dairy free you could try some whipped coconut cream or even coconut butter for a slightly sweeter filling.