Pesto, Olive & Feta Frittata

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 dinner-ish.

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.

5 from 2 votes

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Pesto, Olive & Feta Frittata

Course Breakfast, Dinner, Lunch

Cuisine Italian, modern

Keyword dinners, eggs, feta, frittata, olive, olives, one pot, pesto, simple

Total Time 30 minutes

Servings 2

Ingredients

• 6 eggs
• 120 g (4oz) pesto (4 heaped tablespoons) + extra
• 100 g (3.5oz) feta, crumbled
• 2 handfuls black olives pitted (100g / 3.5oz)
• salad to serve

Instructions

1. 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.
2. Mix eggs and pesto a big pinch of salt in a bowl. Pour egg mixture into your prepared pan. Scatter over olives and feta.
3. 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.

Recipe Video

WINE MATCH: A spicy Shiraz.

Variations & Substitutions

dairy-free – replace feta with roast walnuts, cashews or other nut. And use dairy-free pesto.

more substantial (carb lovers) – serve with crusty bread or boiled or roast potatoes.

more substantial (low carb) – extra pesto 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, goats cheese, camembert or cheddar.

no pesto – replace with a 250G (9oz) pack of frozen spinach that has been defrosted and squeezed dry.

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.

Prepare Ahead

You can but I prefer my frittata warm from the oven! Leftovers will keep in the fridge for 1-2 weeks. Don’t freeze.

More Frittata Recipes

• Hearty Walnut, Kale & Goats Cheese Frittata
• Mushroom Rosemary Frittata
• 3 Easy Steps to Make a Frittata
• Easy Spinach & Feta Frittata
• The Secret to a Perfect Frittata + Chickpea & Rosemary Baked Frittata
• Basil & Ricotta Frittata

Have fun in the kitchen!

With love,
Jules x

Tags: diabetic, dinner, eggs, feta, frittata, low carb, olive, one pot, pesto, simple