Pesto Vegetable Frittata
Nutrients
Per serving
Steps
Preheat oven to 200C/180C fan
Spray large oven proof frying pan with the olive oil and gently saute the mushroom, capsicum and shallots for 5 minutes until just tender
Add the spinach and stir through until wilted and take off stove top
Season accordingly
Whisk together the eggs and then add the milk, grated cheese and pesto mixing thoroughly together
Pour egg mixture into the pan with and stir to distribute vegetables evenly
Sprinkle with the crumbed feta
Place at the top of the oven and bake for 15 - 20 minutes until golden brown
Carefully remove from the oven and put aside to cool for 5 minutes before cutting into slices
Sprinkle with the spring onions for garnish
Serve with a leaf salad
Ingredients
| 8 | Eggs |
| 150g | Mushrooms thickly sliced |
| 100g | Spinach chopped |
| 50g | Basil pesto |
| 1 | Red Capsicum sliced |
| 1 | Yellow Capsicum sliced |
| 4 | Shallots sliced |
| 2 | Spring onions finely sliced |
| 100g | Low fat feta cheese |
| 100g | 25% less fat grated chedder cheese |
| 125ml | Light milk |
| 1 | Spray olive oil |
| 1 | Leaf salad |
