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.
Pesto, Olive & Feta Frittata
- 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
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.
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.
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!
I tried this recipe this morning and I love it! It was my first time making frittata in a pan lined with parchment paper. It turned out perfectly! I even used some leftover pesto from one of your recipes that I made a couple weeks ago. And instead of feta I used goat cheese and instead of olives I used pumpkin seeds. Both were great substitutions! Thanks for all of your great recipes.
Especially love the substitution – you’re making me proud :)
Loved this frittata. Had it for dinner tonight. Didn’t add extra salt as I figured the feta and olives would have plenty, but that was the only variation I made. Yet another great recipe! Will join the other Stonesoup recipes on high rotation in this house.
So glad you liked it Jo!
I love your super easy recipes
Oh thank you L!