Fruittata hopefully tells you where I’m going with this; a fruit version of the Spanish classic. It makes a great breakfast especially for children.
Whilst it might sound like you’d be pushing the boundaries of adventurous cooking it really shouldn’t. What could be more natural than eggs and fruit? Plus the glory of a dish like this is that gives a good boost of nutrient density in one meal.
The eggs are a high value protein and the fresh unsweetened raw fruits offer lots of vitamins, minerals and plant nutrients. Sprinkles of nuts and/or seeds contribute those essential fatty acids that we need but can’t make inside our body-factory. As ever go for the fruit that you enjoy the most and then add some you haven’t tried before to make it even more interesting.
Alternatively, cook the eggs like an omelette on both sides then add the fruit and fold over like an egg ‘calzone’.
Prep time: 10 minutes washing and preparing the fruit
Cook time: Realistically around 15 – 20 minutes but it could be less
Ingredients Serves 1 – 2
- 2 Eggs, beaten really well making lots of bubbles!
- 1 dessertspoon of coconut butter or ordinary butter (just enough to grease the pan).
- Selection of washed fruits, i.e.
- Blueberries, raspberries and strawberries
- 2 Tablespoons of mixed seeds and/ or nuts. Or a mix of both
- 1-2 teaspoons agave syrup
Heat grill to high
- In a open non-stick pan with a lid, gently warm the coconut butter
- Beat the eggs well until foamy
- Pour the eggs into the pan, pop the lid on and cook gently until the base has firmed up. Be careful not to burn.
- Put the pan under the grill to firm up the runny top. (Again be careful not to burn.) OR just leave the lid on a little longer on the hob.
- As soon as the eggs begin to firm, spread the fruit and put back under the grill for a 1 -2 minutes or replace the lid for 4 – 5 minutes.
- The eggs should be cooked and fruit only just warmed slightly.
- Put on a plate and add the agave (which I used) and seeds/nuts if using (I didn’t!)