Domestic Sluttery is changing! Visit our new homepage to check out our fabulous makeover.


Wednesday 9 July 2014

Sluttishly Sweet: Raspberry & Coconut Frittata

This recipe came about, like so many great recipes, because I had a lot of stuff to use up in my fridge. I'd gone WILD making a recipe that needed 10 egg yolks, and I didn't really fancy using the leftover whites for meringues. So I rummaged in the back of the fridge for inspiration, and found half a punnet of raspberries and an opened tin of coconut milk. Reader, the raspberry and coconut frittata was born.

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
Make it!
  • 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. 

1 comment:

  1. sounds tasty and Gluten free which is even better! quick quest - can i use frozen raspberries or no? don't want it to be soggy :-/


Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...