Breakfast in bed

Beetroot & feta frittata

Serves 2 Prep 10 mins Cook 50 mins

1½ tbsp coconut oil 2 beetroots, peeled, trimmed and roughly chopped 6 free-range eggs 1 red onion, peeled, halved and finely sliced 100g feta, crumbled a few sprigs coriander, leaves chopped

1 Preheat the oven to 200C/180C fan/gas 6. Put 1 tbsp of coconut oil into a small roasting tray and place in the oven to melt. Once melted, remove the tray from the oven, tip in the chopped beetroot and toss to coat. Season with salt and pepper and roast in the hot oven for 40 mins or until softened, tossing halfway through. Remove from the oven and set aside.

2 Preheat the grill to high. Crack the eggs into a bowl with a pinch of salt and pepper and whisk until fully combined. Heat the remaining ½ tbsp of coconut oil in a large non-stick ovenproof pan over a medium heat. Add the red onion and fry for 5–7 mins, until soft. Add the beetroot and feta and pour in the egg mixture. Place the pan under the grill for a few mins until set. Scatter with coriander to serve.