Going KETO
STRAWBERRY & ALMOND SWEET FRITTATA
SERVES 4 PREP AND COOK TIME: 30 MINS
250g (8oz) strawberries, hulled
1 tbsp coconut sugar
6 extra-large eggs (60g each)
1 tbsp extra virgin olive oil
2 tbsp coconut sugar, extra
1 tsp vanilla bean paste
⅓ cup (40g) almond meal
10g (½oz) butter
100g (3oz) firm ricotta, crumbled coarsely
⅓ cup (55g) dry-roasted almonds, chopped coarsely
1 Thinly slice half the strawberries; cut remaining strawberries in half. Combine halved strawberries with coconut sugar in a small bowl. Reserve sliced strawberries.
2 Place eggs, oil, extra coconut sugar, vanilla and almond meal in a medium bowl; whisk until combined.
3 Preheat oven grill (broiler) to high.
Melt butter in a 24cm (9½in) non-stick ovenproof frying pan over medium heat. Add egg mixture, top with sliced strawberries, ricotta and half the chopped almonds. Reduce heat to low; cook for 8 minutes or until
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