Pesto pasta frittata recipe for a tasty brunch option

Ingredients for Pesto pasta frittata

• 8 large eggs

• 60 ml full-fat milk or single cream

• 50 g grated parmesan cheese

• kosher salt

• freshly ground black pepper

• 120 g cooked pasta

• 60 ml pesto or roasted garlic–herb sauce, plus more for serving

• 15 g unsalted butter

How to make Pesto pasta frittata

1. Set a rack in the upper third of the oven and preheat to 200°C (fan oven 180°C).

2. In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon sea salt, and a few grinds of black pepper until well combined.

3. In a separate bowl, toss the pasta with the pesto or herb sauce until evenly coated.

4. Melt the butter in a 25 cm frying pan over medium heat. Pour the egg mixture into the frying pan, then gently nestle the pasta into the mixture.

5. Cook undisturbed for about 5 minutes, until the frittata is set around the edges but still looks wet on the surface.

6. Slide the frittata into the oven and bake for about 10 minutes, until the top is set and lightly golden.

7. Serve the frittata warm or at room temperature, with extra pesto or herb sauce on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.