Quick Pesto Vegetable Frittata
This pesto vegetable frittata makes an easy, healthy meal that can be made ahead of time.
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Servings: 4 serves
Calories: 251kcal
Equipment
- frying pan
- baking dish
Ingredients
- 6 eggs
- 1/4 cup milk of choice - any variety is fine, so long as it's unsweetened
- 2 tbsp pesto
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 small capsicum
- 1/2 red onion
- 2 large handfuls baby spinach
- 1/2 cup cheddar cheese grated
- 1 and 1/2 cups mixed vegetables thickly diced e.g. broccoli, zucchini, asparagus, carrot, peas, cauliflower, mushrooms
- extra virgin olive oil for frying and for greasing baking dish
Instructions
- Preheat oven to 160℃ and lightly grease a baking dish/pie dish with olive oil. I typically use a shallow round pie dish approximately 23 cm in diameter; this is what I used for the frittata pictured.
- Whisk together the eggs, milk, salt and pepper and set aside.
- Prepare the vegetables. Slice the onion and capsicum and cook for a few minutes in a large frypan until slightly softened. Stir in the pesto, garlic powder, baby spinach and the other vegetables and toss over the heat until the spinach is wilted and everything is coated in pesto.
- Place the vegetable mixture into the baking dish and spread out evenly. Sprinkle the grated cheddar over the vegetables.
- Carefully pour the whisked egg mixture over the top of everything, so it's evenly distributed throughout the baking dish.
- Gently place the baking dish into the oven and cook for approximately 30-40 minutes, or until the top of the frittata is a golden brown and the centre feels firm and set. (If you use a deeper, smaller dish, it may take a bit longer to cook through).
- The frittata will puff up a bit while cooking but will settle once it starts to cool. Once the frittata has settled, slice and serve warm. Alternatively store in the fridge, ready to be served hot or cold as desired. This should last up to 5 days refrigerated.
Notes
*I typically use non-starchy vegetables in this frittata, i.e. I don’t use potato, sweet potato, parsnip etc. These veggies take longer to cook. If you want to use thicker, starchier vegetables in this recipe, I would recommend lightly cooking them first so you can be sure they’ll be fully cooked and soft when the frittata is done. Alternatively, you could grate them in so they’re super thin and will cook in the frittata.
*This frittata is the perfect way to use up leftover veggies from other meals, so to be honest I often just throw in a medley of items which I haven’t been able to jam into other meals. My favourites are broccoli, spinach, peas, mushrooms and zucchini, if you’d like some inspiration!
*For a dairy free version of this recipe, simply omit the cheddar cheese, and use a dairy-free milk in the egg mixture. You can add a few tablespoons of nutritional yeast to the egg mixture for more of a ‘cheesy’ taste without the cheese, if you like.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Nutrition
Calories: 251kcal (13%) | Carbohydrates: 15g (5%) | Protein: 16g (32%) | Fat: 15g (23%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 262mg (87%) | Sodium: 889mg (39%) | Potassium: 428mg (12%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 6128IU (123%) | Vitamin C: 36mg (44%) | Calcium: 207mg (21%) | Iron: 2mg (11%)