In this recipe I use homemade walnut green pesto to enhance the flavour of my favourite green veg; kale and spinach. It’s a great way to get some vitamins and iron into your lunchtime. The recipe for the pesto can be found in RECIPES, BATCH COOKING.Fibro Food Fairy
Free From Information
- Dairy free
- Gluten free
- Soya Free
- Refined sugar free
Eat your greens pesto frittata
A light lunch packed full of flavour
- 1-2 teaspoons olive oil
- A handful frozen green beans, broken into small bite-size pieces
- A handful of frozen peas
- A handful kale *see tips
- A handful spinach *see tips
- 1½ tablespoons of homemade walnut pesto **see tips
- 4 medium free range eggs, beaten with a dash of dairy free milk
- Salt and pepper
- Serve with green leaf salad
Preheat the grill to a medium temperature.
Heat olive oil in a non-stick frying pan over a low-medium heat.
Add the frozen vegetables and lightly fry them until softened and defrosted.
Add the pesto and stir to combine.
Add the beaten eggs and season with salt and pepper.
Cook on a low heat for a couple of minutes.
Transfer to the grill to cook the top of the frittata. The frittata will be cooked when the egg has just set.
Serve with a green salad.
Fibro Food Fairy Tip: *I store bags of washed kale and spinach in the freezer for convenience. Although this is fine if you are cooking with them, as in this recipe, it can affect their texture if you are using them raw in something like a salad. **The recipe for my home made walnut pesto can be found on the recipe index, however a good quality shop bought gluten free alternative is also okay to use.