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Pesto, Olive & Feta Frittata

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 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.

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