Tropical Sunrise Frittata

Servings: 6-8 people

Ingredients:

• 1 cup diced fresh pineapple
• 1 cup diced fresh mango
• 1/4 cup shredded coconut
• 2 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium skillet, melt the butter over medium heat.
3. Add the garlic and ginger; cook for 1 minute, until fragrant.
4. Stir in the pineapple, mango, shredded coconut, salt, and pepper. Cook for about 5 minutes or until the fruit is slightly softened.
5. In a large bowl, whisk together the eggs and a pinch of salt.
6. Add the cooked fruit mixture to the egg mixture and stir gently to combine.
7. Pour the egg mixture into a greased 9-inch (23cm) round baking dish or skillet.
8. If using cheese, sprinkle it evenly over the top of the frittata.
9. Bake for about 25-30 minutes or until the eggs are set and the frittata is golden brown on top.
10. Remove from the oven and let cool slightly before slicing into wedges.
11. Garnish with fresh cilantro leaves and serve immediately.

Variations:

• For an extra crunchy topping, sprinkle some toasted coconut flakes over the cheese (if using) before baking.
• If you prefer a spicy kick, add some diced jalapeños to the fruit mixture or sprinkle some red pepper flakes on top of the frittata before baking.