Strawberry and almond sweet frittata

A twist on the classic egg-based breakfast.

  • 30 mins cooking
  • Serves 4
  • Print
With the addition of coconut sugar and strawberries for sweetness and almond meal for added protein.


  • 250 grams strawberries, hulled
  • 1 tablespoon coconut sugar
  • 6 tablespoon extra-large eggs (60g each)
  • 1 teaspoon extra virgin olive oil
  • 2 coconut sugar, extra
  • 1 vanilla bean paste
  • ⅓ cup (40g) almond meal
  • 10 grams butter
  • 100 grams 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.
  • 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.

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