Apple & blueberry frittata

A clever eggy dessert (reminiscent of clafoutis) with just a little stevia for added sweetness, otherwise relying on the natural sugars in the fruit and spices traditionally used in baking. SERVES 6 4 medium eggs 100ml skimmed milk 1½ tbsp granulated stevia (equivalent to 1½ tbsp sugar) small pinch of saffron filaments (about 10) ground and blended with 1 tsp boiling water 1 tsp vanilla extract finely grated zest of 1 lemon plus 1 tablespoon juice 20g unsalted butter 1 eating apple peeled, cored and thinly sliced lengthways 75g blueberries 25g ricotta or young goat’s cheese 1 tbsp dark rum ground cinnamon for dusting

Whiz the eggs, milk, stevia, the saffron liquor and vanilla extract in a blender until foamy, then add the lemon zest and juice and whiz again.

Preheat the grill. Melt half the butter in a 24cm nonstick frying pan with a heatproof handle over a medium heat and fry the apple slices for a few minutes until translucent and lightly coloured, turning the slices and stirring frequently, then transfer these to a bowl.

Add half the remaining butter to the pan and swirl to melt, then tip in the egg mixture and cook for 3 minutes. Just before the end of this time, scatter the apple slices over the surface, along with the blueberries, and dot with the remaining butter and ricotta or goat’s cheese. Place under the grill for about 3 minutes or until golden and puffy at the sides.

Remove from the heat, drizzle over the rum, lightly dust with cinnamon and let the frittata stand for 10-15 minutes before serving. CARBS PER SERVING 6g (5.3g sugars); CALS 128; PROTEIN 7g; FAT 7.5g (3.5g saturated); SALT 0.3g