This pesto and veggie frittata is the ultimate breakfast, lunch or dinner. Serve it with a fresh green salad for the perfect meal.
For a meatier option, simply add fried chorizo slices.
Pesto and veggie frittata
Ingredients
- olive oil, to fry
- 1 red onion, peeled and sliced
- 1 garlic clove, peeled and crushed
- 8 extra-large eggs
- 200ml milk
- 1 handful dill, chopped
- 1 small handful mint leaves, chopped
- 100g feta, crumbled
- 100g basil pesto
- salt and freshly ground black pepper, to taste
- 400g Rosa tomatoes, some whole and others halved
- basil leaves, to serve
- fresh flat-leaf parsley, chopped (to garnish)
Instructions
Preheat the oven to 200°C. Heat a glug olive oil in a large frying pan over high heat. Add the onion and garlic, and cook, 3 minutes or to a light golden colour. Set aside until needed.
Place the eggs, milk, dill, mint leaves, feta and basil pesto in a large bowl, season to taste and whisk to combine. Add the Rosa tomatoes and stir through.
Pour the egg mixture into a non-stick, ovenproof pan (26cm in diameter). Bake the frittata in the oven, about 40 minutes or until just cooked through. Serve with basil leaves and chopped fresh parsley to garnish.
ALSO SEE: Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes
Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes
