LOSE IT The Low Carb & Paleo Way

Egg-cellent additions

GOATS’ MILK CHEESE, SMOKED CHICKEN & PUMPKIN FRITTATA

SERVES 4

• 2 tbsp coconut oil
• 2 leeks, finely chopped
• 350g pumpkin, thinly sliced
• Himalayan salt and black pepper
• 8 jumbo eggs
• 150g smoked chicken breast, finely sliced
• 5g fresh dill, chopped
• 200g goats’ milk cheese, crumbled
• 30g pomegranate rubies, to garnish
• 10g pea shoots, to garnish

1. Preheat the oven to 180ºC. Grease a 20x20cm ovenproof dish. Heat the coconut oil in a pan over a medium heat and add the leeks and pumpkin. Cook until the pumpkin is golden and has softened. Remove the pan from the heat and let the

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