Eggs are the perfect food: they are so nutritious and super-versatile. That’s why they
really can be an athlete’s best friend! What other food could you have for breakfast,
lunch and dinner?
2 tbsp freshly chopped herbs, such as basil, coriander and parsley
1 tbsp cream cheese
1 tbsp Cheddar, grated
salt and pepper
1 tbsp coconut oil
1 small leek, finely chopped
1 small pepper, finely chopped
6 cherry tomatoes, halved
Preheat the grill to a high heat.
Lightly beat the eggs in a medium bowl. Add the herbs, cream cheese and Cheddar and season to taste.
Heat the coconut oil in a large ovenproof frying pan over a medium-high heat.
Cook the leek and pepper for about 10 minutes.
Reduce to a low heat and pour the eggs into the pan. Do not stir the eggs: use a wooden spoon to move the ingredients around and allow the eggs to leak into any available gaps. Cook for about 10 minutes.
Meanwhile, place the tomato halves in an ovenproof dish under the preheated grill. Cook for about 5 minutes, until the tomatoes are warmed and softened.
When the frittata is softly set and golden underneath, remove the pan from the heat. Arrange the grilled
tomatoes on top of the frittata in the pan. Place the pan under the grill for a few minutes and cook until the top of the frittata is set and golden.
Cut the frittata into slices and serve on warmed plates.