Frittata with basil pesto, feta cheese and pinenuts
Basil Pesto 2 Tbsp
Feta cheese 150g
Fresh cooking cream 60g
Pine nuts 1 Tbsp
Salt and pepper to taste
Finely chop the feta cheese; toast the pine nuts in a pan and put 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 feta chops.
Cook in the oven at 180° for about 12 minutes, and decorate with the toasted pinenuts halfway through cooking.