Broccoli pesto frittata

Something quick and easy, please

It is hot and sticky here in Auckland, the last thing I want to be doing in spending hours over a hot stove. This week’s recipe comes from the I don’t want to be in a hot kitchen collection but still want a home-cooked meal. This Broccoli Pesto Frittata is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.

Broccoli pesto frittata

Leftovers are welcome

My fridge is a mish-mash of food at the minute, there are about four kinds of cheese, a range of cut meats, jars of sauces and cooked vegetables. Post-Christmas and New Year meals are generally an effort to empty the fridge as fast as possible. With three hungry mouths to feed I had a quick rummage around the fridge and cupboards. I had a stash of nut-free pesto and steamed broccoli in the fridge this week which was the inspiration for this recipe.

Broccoli pesto frittata recipe

Ingredients

Broccoli pesto frittata
  • 3 tbsp. nut free pesto
  • 2 tsp. butter 
  • 1 red onion, chopped
  • 4 cups broccoli, steamed and roughly chopped
  • 8 eggs
  • Salt and pepper

Broccoli pesto frittata

  • Servings: 8
  • Rating: ★★★★★
  • Print

This quick and easy frittata is a great way to use up late leftover pesto



Credit: Cath @ easycleaneats

Ingredients

  • 3 tbsp. nut free Pesto
  • 2 tsp. butter 
  • 1 red onion, chopped
  • 4 cups broccoli, steamed and roughly chopped
  • 8 eggs

Directions


1. Preheat the oven to 190 degrees C/375 degrees F. 
2. In an oven-safe pan or cast-iron skillet, heat the butter over medium heat.
3. Add the onion to the pan and cook for 10 minutes or until the onion is soft.
4. Add the broccoli to the onions and mix.
5. Beat 4 of the eggs and add them to the pan. 
6. Spread the 3 tablespoons of pesto on top of the eggs.
7. Beat the remaining eggs and pour them over the pesto.
8. Put the pan into the oven and bake for 20 minutes or until the eggs are browned on top.
9. Remove the pan from the oven and let the frittata cool for 10 minutes before slicing and serving.
recipe-directions]

Nutrition

Per Serving: 128 calories; 9 g fat; 5 g carbohydrates; 8 g protein

Equipment

  • Cast-iron
  • Knife
  • Chopping board
  • Spatula
  • Spoon 
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Whisk 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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