Julia and Libby. Photo / Norrie Montgomery.
Two exclusive recipes from Julia and Libby's new wholefood cookbook, Nourished.
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4
Gluten-free
This easy one-pan frittata can be eaten for breakfast, brunch or dinner. It tastes as good cold as it does warm, making it great for leftovers. The secret to making a frittata a complete meal is adding a decent serving of vegetables.
6 free-range eggs
¼ cup milk
Salt and pepper, to season
2 Tbsp coconut oil
1 medium-sized sweet potato, cut into small cubes
1 leek, sliced
2 cloves garlic, minced
3 cups spinach leaves
¼ cup finely chopped parsley
50g goat's cheese
Preheat the oven to 200C fan-bake.
In a bowl, beat the eggs and milk together. Season with salt and pepper.
Place a large frypan over a medium heat. Add the coconut oil, and stir until melted. Add the sweet potato and leek, and cook until tender.
Add the garlic, spinach and parsley. When the spinach has wilted, pour in the egg mixture.
Wait a few minutes until the egg has set a little, and then transfer the skillet to the oven. Sprinkle with goat's cheese.
Cook in the oven for 10 minutes.
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 1
Dairy-free, gluten-free
Most people think savoury when they hear omelette, but we have created a sweet version. It is fluffy and light, as well as being a quick, protein-packed breakfast that will help to regulate your blood-sugar levels. Serve it with a nice dollop of coconut yoghurt, fresh berries and seeds.
3 free-range eggs
¼ cup mixed berries
1 tsp coconut oil
3 Tbsp coconut yoghurt
2 Tbsp flaxseeds
Whisk the eggs in a bowl and set aside.
Place the berries in a saucepan and bring to a simmer, then remove from the heat and set aside.
Heat another saucepan, in which to melt the coconut oil. Once hot, add the whisked eggs, and in a circular motion spread the mixture evenly in the pan to cook.
Remove the pan from the heat and allow to cool. Roll the egg mixture from the edge of the pan to the other side.
Remove the egg from the pan and place it on a chopping board. Slice it into pieces, and place them in a bowl or on a plate.
Garnish with the warmed berries, the yoghurt and the flaxseeds.
Extracted from Nourished: 80 Wholefood Recipes by Julia and Libby, published by Julia and Libby, $49.45.
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