The idea to combine these three powerful flavours came from a lunch I had at Highroad – a fave local cafe. They served it in the form of poached eggs with pesto, broccolini and dried olive crumbs.
And while that was amazing, I like my frittata better because it feels more substantial and dinnerish.
I’ve baked it in a rectangular pyrex dish because I like how it looks, but you could easily use a round 20cm (8in) springform pan or a 20cm (8in) oven proof frying pan instead.
Pesto, Olive & Feta Frittata
- 6 eggs
- 5 tablespoons pesto 120g (4oz) + extra
- 100 g feta (3.5oz) , crumbled
- 2 handfuls black olives pitted (100g / 3.5oz)
- 1 bag salad leaves to serve
- Turn your oven on to 200C (400F). Grease and line a rectangular oven proof dish (mine was 20x25cm / 8x10in dimensions) or a round 20cm (8in) springform pan or a 20cm (8in) oven proof frying pan. If using a non stick pan no need to line it with paper.
- Mix eggs and pesto a big pinch of salt in a bowl. Pour egg mixture into your prepared pan. Scatter over olives and feta.
- Bake frittata for 15-20 minutes or until the egg is set and the frittata feels firm and springy. Serve hot or at room temp with salad and extra pesto if desired.
Variations & Substitutions
pantry-friendly – serve with steamed or pan fried frozen greens.
dairy-free – replace feta with roast walnuts, cashews or other nut. And use dairy-free pesto.
more substantial (carb lovers) – serve with crusty bread, roast sweet potato, toast or boiled or roast potatoes.
more substantial (low carb) – extra pesto, feta, avocado, or add roast nuts. Serve with more substantial low carb veg.
herby – a little chopped chives or thyme are lovely with the eggs.
no olives – just skip them or replace with sun dried tomatoes, grilled red peppers, walnuts or extra feta.
different cheese – parmesan, brie, camembert or cheddar.
no pesto – replace with a 250G (9oz) pack of frozen spinach that has been defrosted and squeezed dry.
carnivore – cooked sausages, salami, bacon, proscuitto or chicken.
Problem Solving Guide
bland – really? More salt or pesto or a squeeze of lemon will help. Next time a different brand of pesto might be a good idea.
too dry – serve with extra pesto or some extra virgin olive oil drizzled over.
no oven – scramble eggs in a frying pan with a little butter or make plain omelettes and serve with pesto, cheese and olives on top.
watery – this means the eggs haven’t set. Just pop back in the oven for another 5-10 minutes.
Waste Avoidance Strategy
eggs – will keep in the fridge for weeks or use for another meal.
pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions.
feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.
olives – store in the pantry.
salad leaves – store sealed bag in the fridge. If buying loose leaves, wash and spin dry in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge.
Cook as per the recipe but keep the salad separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, allow to come to room temp or warm gently in the oven being careful not to overcook it.
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