GOAT’S CHEESE AND ROCKET FRITTATA

There’s something about the classic combination of goat’s cheese and rocket that I never grow bored of – it just works. This frittata is great for a cheap and fast evening meal but makes a healthy and filling lunch, too. For an added kick, serve with my Raspberry Chipotle Sauce.

1 tbsp Lucy Bee coconut oil

2 red onions, thinly sliced

2 large garlic cloves, crushed

200g rocket

2 tbsp chopped parsley

2 tbsp Sun-dried Tomato Pesto

6 medium eggs, lightly beaten

75g soft goat’s cheese

3 tbsp freshly grated Parmesan

Himalayan salt and ground black pepper

SERVES 4

Preheat the grill on a medium setting. Melt half of coconut oil in a heavy-based pan, add the onions and sauté over a medium heat until soft. Add the garlic and cook for a further 2 minutes, then tip into a mixing bowl, add the rocket, parsley and pesto, mix together, then add the eggs.

Melt the remaining coconut oil in the frying pan until hot, then pour the mixture into the pan and cook for 2–3 minutes, or until the mixture just starts to set. Scatter the goat’s cheese and Parmesan over the top and cook for a further 2 minutes.

Place the pan under the grill for 3–5 minutes, or until the top is golden and bubbling. Leave to stand for 5 minutes before cutting into wedges and serving.