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Broccoli spinach and mushroom frittata.

Coconut lunch recipes

Replacing common ingredients with coconut can super-boost your lunchtimes and up your nutrient intake.

Vegetable and Coconut Frittata

Health benefits: broccoli is rich in vitamin C which helps to protect and keep cells healthy, maintain healthy skin and boost immune health
Serves 2

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
398 kcal 34 g 23 g 17 g 2 g 6.1 g 3.7 g 0.48 g


  • 4 large free-range eggs

  • 120ml coconut milk *

  • 2 tbsp coconut oil *

  • ½ head of broccoli

  • ½ red onion
  • Leftover vegetables
  • Handful fresh herbs such as chives or parsley
  • Salt and pepper to taste
* Available at Holland & Barrett


Step 1
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the coconut oil in a pan, add the onions and cook until softened.

Step 2
Cut the broccoli into bite-sized pieces and add to the pan. Add any leftover veg you want to include.

Step 3
While the broccoli is cooking, whisk the eggs, coconut milk, herbs, and seasoning together. Pour over the vegetables in the pan.

Step 4
Transfer to the oven and cook until frittata has puffed up and is cooked through (about 15 minutes).

Step 5
Serve hot or cold.

For more coconut lunch recipes, take a look at our Aubergine Daal with Coconut or try Cauliflower, Coconut and Mushroom Curry. For Coconut for dinner, try our Chicken and Chilli Buckwheat Stir Fry recipe. Shop Food & Drink

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