Strawberry and almond sweet frittata

A twist on the classic egg-based breakfast.

With the addition of coconut sugar and strawberries for sweetness and almond meal for added protein.



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.
4.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 half set. Place pan under grill for a further 8 minutes or until ricotta is lightly browned and mixture just set.
5.Serve immediately topped with halved strawberries and the remaining chopped almonds.