Frittata with basil pesto, feta cheese and pinenuts
- Eggs 4
- Basil pesto 2 tbsp
- Feta cheese 150 g
- Fresh cooking cream 60 g
- Pine nuts 1 tbsp
- Salt and pepper to taste
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.
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