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
- Eggs 4
- Basil pesto 2 tablespoons
- Feta cheese 150 gr (2/3 cup)
- Fresh cooking cream 60 gr (1/4 cup)
- Pine nuts 1 tablespoon
- Salt and pepper to taste
