Rainbow Tomato, Mozzarella and Pesto Frittata
Every single time I make a frittata, I have the exact same inner dialogue with myself….
“Oh gosh, this is so delicious, why don’t I make this more often?!”…and then I make a secret promise to the world of frittatas that I won’t forget about them and that I’ll always remember how tasty they were. And then months and months go by and I get caught up in weekend waffles and pancake heaven, leaving the poor little frittata out in the cold again. Well this stops now! It was too darn delicious to be hidden away in the depths of my dusty old recipe brain and deserves at least a monthly mention!
But it’s not just about how good it tastes, because it is also full of nutritionally dense ingredients that provide a low calorie, low carbohydrate meal that is high in protein and micro-nutrients. It’s loaded with veggies and doubles up as a great batch cooking option. I am always rush, rush, rushing out of the door in the weekdays and have no time to make myself a proper breakfast in the mornings, but since this lasts for several days in the fridge, it can either be enjoyed cold or it is also nice to warm up in the microwave for a quick mid-week brekkie option. But it can also be enjoyed any time of the day - at lunch with a side salad or for a quick dinner with some more veggies and some whole grains on the side.
The humble frittata is also very versatile and I like to switch up the veggies and the herbs depending on the season, so keep your eyes peeled for a roasted pumpkin one with sage and ricotta.
One portion provides 280 calories, 21g of protein and 4g of fibre. As well as over a fifth of my daily Vitamin A and C requirements, so it really is a fabulous way to start the day.
200g Cherry Tomatoes
1 Red Onion
8 Spring Onions
100g Grated Scamorza (or Shredded Mozzarella)
A generous handful of fresh chopped Basil and Chives
1 tsp Oil to fry
1 tbsp Pesto
Salt and Fresh Black Pepper
Pre heat the grill on high.
Finely slice the red onions, spring onions and leeks.
Halve the cherry tomatoes.
Finely chop the herbs.
Grate the cheese.
Heat the oil in a large cast iron skillet and sauté the red onions and leeks over a medium heat until just starting to brown. Set aside while you prepare the rest.
In a large mixing bowl, whisk the eggs and add the chopped tomatoes, the spring onions, herbs, cheese, salt and pepper. Combine well.
Add the sautéed red onions and leeks.
Add a little more oil to the cast iron skillet, and pour in the egg mixture.
Heat it on low over the hob for approximately 10 minutes before adding the pesto in a few little dollops, scattered over the top.
Transfer the skillet to under the grill for the remaining 5 or so minutes to cook the top, making sure you check regularly so as not to burn it.
Be sure to check that it is fully cooked through.
Serve immediately with some wholegrain seeded toast, or else it lasts for several days in the fridge in an airtight container.
Calories – 280
Protein – 21g
Fat – 18g
Carbohydrates – 15g
Fibre – 4g
Vitamin A – 21%
Vitamin C – 21%
Iron – 13%
Calcium – 8%