Frittata with basil pesto, feta cheese and pinenuts
Preparation
20 min
Difficulty
Easy
Servings
4
Preparation
Crumble the feta cheese; toast the pine nuts in a pan and set them apart.
Whip the eggs with a pinch of salt, pepper, and 1-2 spoons of the cooking cream.
Mix the pesto with the remaining cream, add it to the eggs and blend carefully.
Butter four single-serve oven pans, pour the mix in, and add the crumbled feta.
Cook in the oven at 350° for about 12 minutes, and add the toasted pinenuts halfway through cooking.
Ingredients
- 4 eggs
- 2 tablespoons of Basil pesto
- 150 gr (2/3 cup) of Feta cheese
- 60 gr (1/4 cup) of Fresh cooking cream
- 1 tablespoon of Pine nuts
- Salt and pepper to taste
