Pesto & Cheese Frittata (LC)

Ingredients

• 1 tbsp olive oil

• 1 small leek, chopped

• 300g broccoli, cut into small florets

• 1 tsp oregano

• Pinch of black pepper

• 8 eggs

• 1 cup (250ml) milk (of your choice)

• 120g cheddar cheese

• 16 cherry tomatoes, halved

• 3 tbsp green pesto

• Side salad or vegetables, 1/4 large or ½ small avocado to serve

Instructions

1. Preheat the oven to 180°C / 356°F / Gas Mark 4 fan.

2. Add the olive oil to a frying pan along with the leek and broccoli and sauté for a few minutes. Season with oregano and black pepper to taste.

3. In a bowl, add the eggs and milk and season with black pepper. Beat the mixture, then add half of the cheese.

4. Add the leek and broccoli to the oven dish. Make sure it’s spread out evenly. Pour the egg mixture over the vegetables, and stir gently. Then put it into the oven and let it cook for 15 minutes.

5. Take the dish out of the oven (it should not be runny, but not set yet either). Top with the cherry tomatoes, the rest of the cheese and dot the pesto around the top.

6. Put it back into the oven for another 15 minutes until fully cooked.

7. Take it out of the oven, let it cool for a minute, then slice it into 4 parts (1 part = 1 portion).

8. Serve with a large salad or vegetables to your liking.

   Note - This recipe makes 4 portions. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month to enjoy later.

Lunch / Dinner

Serves: 4