Obviously, I only needed to use my egg whites here - no yolks. It made me feel pretty Hollywood and healthy, actually. Thrilling. However, I understand that having 10 egg whites in the fridge is a pretty rare occurrence, so feel free to use 6 whole eggs - yolks and all - in their place. The final frittata will be a little more eggy tasting, but no less delicious. And swap the raspberries for any other soft fruit you fancy - blueberries or peaches would be really good.
Raspberry & Coconut Frittata (serves 4)
Preparation time: less than 10 minutes
Cooking time: 30-45 minutes
You will need:
- 10 large egg whites or 6 large eggs
- 3 heaped tbsp caster sugar
- 3 tbsp coconut milk (cream or ordinary milk is fine, too, but there won't be such a coconutty flavour)
- ½ tsp vanilla extract (optional)
- A large handful of raspberries
- 2 tbsp desiccated coconut
- A small handful of flaked almonds
- A little extra caster sugar for sprinkling
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- In a large bowl, beat together the egg whites (or whole eggs if that's what you're using), caster sugar, coconut milk, and vanilla extract. Whisk for a couple of minutes until it's a bit frothy.
- Pour the mixture into an ovenproof dish. Scatter the raspberries, desiccated coconut, and flaked almonds over the top (the raspberries will sink, of course), and finish with a sprinkle of caster sugar.
- Place in the centre of the oven for 30-45 minutes, until the egg has cooked through. You may want to cover the top with a bit of tin foil towards the end of cooking, to stop the almonds and coconut catching and ruining the frittata's good looks.
- Once it's done, remove from the oven and leave for a couple of minutes before serving in slices, drizzled with some honey or maple syrup.