This Pesto Baked Frittata is one of my go-to recipes when I want something easy, nutritious, and perfect for meal prep. It’s packed with protein, loaded with vegetables, and super adaptable to whatever you have on hand.
Not a fan of mushrooms? Swap them for zucchini or broccoli. Out of spinach? Kale or rocket works great too. The best part? It’s just as delicious as a main meal with toast as it is on its own for a quick snack.
Here’s how to make it:
Ingredients
- 200g Mushrooms
- 1 large Onion
- 200g Cherry Tomatoes
- 100g Roasted Peppers (I use the strips from Always Fresh)
- 60g Baby Spinach
- 50g Leggos Sundried Tomato Pesto
- 9 Eggs
- Dash of Milk
- 30g Crumbled Feta
Method
- Slice the onion and mushrooms thinly. Heat a pan with a drizzle of olive oil and cook until golden.
- In a large bowl, combine the spinach, cherry tomatoes, roasted peppers, and cooked mushroom and onion mixture. Transfer everything to a lined baking dish and spread it out evenly.
- In a separate bowl, whisk together the eggs and a dash of milk until well combined.
- Pour the egg mixture over the vegetables in the baking dish. Add dollops of pesto across the top of the egg mix and gently swirl with a fork to spread slightly.
- Sprinkle the crumbled feta evenly over the top.
- Bake at 180°C for 40 minutes. Cover the dish with foil for the first 20 minutes to prevent the top from burning, then remove the foil for the final 20 minutes.
Serving Suggestions
This frittata makes 4 meal-sized portions when served with a slice of toast or 4 snack-sized pieces when enjoyed on its own.
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