Tomato & White Cheddar Crustless Tart

Preheat oven to 160ºC (320ºF) and brush ovenproof dish with a little olive oil. (I used a pyrex frying pan.)

In a bowl, beat eggs. Add coconut milk and and beat in.

Finely chop parsley and add to egg mixture. Season with salt and pepper.

Thinly slice the feta and place it evenly over the bottom of ovenproof dish. Sprinkle the red pepper over the cheese then pour the egg mixture in slowly.

Grate the white cheddar and sprinkle over the egg. Then top with halved tomatoes.

Bake for about 50 minutes until egg is cooked through and cheese is golden. Garnish with a little bit of fresh parsley and serve warm.