OLIVE FRIT­TATA

SERVES 4

LOSE IT! - - Nutritionist In Your Pocket -

1 tbsp co­conut oil 1 gar­lic clove, minced 1 onion, finely chopped 5 eggs, beaten 100g Gruyère cheese, grated 80g black olives, pit­ted and roughly chopped 80g green olives, pit­ted and roughly chopped 10g fresh pars­ley, chopped 100g red pep­pers mar­i­nated in ex­travir­gin olive oil and vine­gar, chopped Hi­malayan salt and black pep­per salad, to serve

1. Pre­heat the oven to 180˚C. Line a 20x20cm bak­ing tin with bak­ing pa­per. Heat the co­conut oil in a pan, add the gar­lic and onion and sauté un­til the onion is golden. 2. Place the onion mix­ture in a bowl and let it cool. Add the eggs, cheese, olives, pars­ley and pep­pers, sea­son well and whisk to com­bine. Pour the mix­ture into the pre­pared tin. 3. Bake for 20–30 min­utes or un­til the frit­tata has puffed up and is golden. Re­move it from the oven and let it cool com­pletely. 4. To serve: Cut the frit­tata into squares and serve it with a salad.

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