I have just discovered the best coconut oil ever! H2COCO recently released their coconut oil in Australia and I was lucky enough to try some before it hit the supermarket shelves. It is divine! Plus it’s organic, cold-pressed, raw, all natural, Australian owned and operated and contains no added nasties. It ticks all the boxes for me. Here’s a little recipe to celebrate my coconut oil love. This recipe makes 12 mini savoury frittata’s.
3 pieces of mountain bread (or similar flat bread)
2 tablespoons of H2COCO coconut oil
2 grated zucchinis
1 grated carrot
1 cup grated cheese
4 sliced mushrooms
1 tablespoon chopped parsley
Salt and pepper to taste
Preheat fan-forced oven to 180 degrees Celsius. Slice each piece of mountain bread into 4 equal squares. Place each small square into a 12 cup muffin tray. Combine remaining ingredients in a bowl and mix with a wooden spoon until well combined. Spoon mixture evenly into the muffin tray. Bake in the oven for 40 minutes or until golden and cooked through. Enjoy!
What’s your favourite way to use H2COCO coconut oil?