Green Pesto Frittata
12 x 600g eggs
250ml liquid egg whites (Coles – Farm Pride brand. Any will do)
200g butternut pumpkin (diced)
200g sweet potato (diced)
300g spud lite potato (diced)
200g carrots (diced)
100g spinach (roughly chopped – or frozen version is fine…because convenience)
50g basil pesto (I used Remain brand from Aldi)
50g sundried tomato strips (drained and diced – I use Deli Originals brand from Aldi)
50g lite feta (Aldi – Riverina Feta)
Chilli flakes (optional)
Preheat your oven to 180 degrees (fan forced).
Sauté potatoes, carrots and pumpkin and chilli flakes for 2-3 mins…Add a pinch of salt and pepper.
Cover, and cook for 10-12 mins or until they are lightly coloured and a tad soft.
Meanwhile, whisk the eggs and egg whites in a large bowl and stir through with the chopped spinach…Season the egg mixture to taste.
Add the egg mixture to the cooked veg and agitate (great word) so the mixture fills in all the nooks and crannies.
Side note: spray the mixture with olive oil spray or a drizzle of oil. This will help prevent unwanted pan stick.
Dollop the pesto, sundried tomatoes and feta on top.
Pop in the oven for 10-15 mins until mixture is set (It should be golden).
Leave it to cool fully before cutting it up.
Divide into 5 portions and serve with rocket leaves and half cut cherry tomatoes…Or any salad for that matter.
Yum! You’re welcome.
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