Servings: serves 4-6
Time: 30 minutes
prep time: 10 minutes
bake time: 20 minutes
Ingredients:
- 4 eggs, free range if you can
- 2 tablespoons coconut milk
- big handful (frozen) raspberries
- big handful (frozen) mango, in small cubes
- 30 gr honey
- juice of 1 lemon (to taste!)
- 1 heaped tblsp dried grated coconut
- 1/4 tsp vanilla extract
- 1 can coconut milk (for the whipped cream on top)
- a handfull mint leaves
- 2 tsp coconut oil (for frying)
- Turn on the oven to 175 degrees C.
- Seperate the eggs.
- Beat the whites with a pinch of salt until firm using a machine.
- In a large bowl whisk together egg yolks, coconut milk, honey, lemon juice and vanilla extract.
- Gently fold in the egg white foam to the yolk mixture, don't overwhisk (you don't want to lose the air of the fluffy egg white)
- Put an oven proof frying pan on a low to medium heat, add coconut oil and grease it around the pan.
- Pour the egg mixture in the frying pan and pop in the mango cubes and raspberries, sprinkle the grated coconut on top.
- Continue to bake the egg for about 10 minutes on low/medium heat, until the egg is set around the edges and slightly golden.
- Pop the frying pan in the oven for about 10-15 minutes until the surface is golden brown.
- Open the can of coconut milk and scoop out the 'hard' part (the coconut whipped cream) and pop it onto the omelet. Enjoy!
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