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.