It’s strange how the majority of people pull up short at the idea of a sweet frittata or consider them somehow unusual. The number of sweet pancake recipes in existence are prolific, yet no one bats an eyelid, despite the basic ingredients being the same. The world should probably be more familiar with sweet frittata recipes, so lets start right here with Tropical Frittata.
100 ml coconut milk
150g canned pineapple, finely chopped
150g canned peaches, finely chopped
Butter for frying
125g icing sugar, sieved
Beat the eggs together well in a large bowl. Stir in the coconut milk, pineapple, peaches and sultanas. Heat the oil in a frittata pan and pour in the egg mixture, spreading the fruit around the pan with a wooden spoon. Turn the heat down to low and cook for 10-12 minutes until almost set before finishing cooking under the grill. It’s important to watch sweet frittata recipes closely during cooking as the higher sugar content in the fruit causes them to catch and burn more readily. Once cooked, dust the top with the icing sugar and carefully mark the top with a criss-cross pattern using a hot skewer or the back of a knife.
Serve with whipped cream.