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.