The recipe
Goats cheese and pesto frittata
Easy
4
45 mins–1 hr
Vegetarian
- Preparation time
- 15 minutes
- Cooking time
- 25-30 minutes
Ingredients
- 2 tbsp Filippo Berio Olive Oil
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
- 2 garlic cloves, peeled and finely chopped
- 100g frozen peas
- 8 spears of asparagus, chopped into 3cm pieces
- 8 large eggs
- 3 tbsp Filippo Berio Classic Pesto
- 100g firm goats cheese, sliced
- 80g rocket leaves
Cooked With
Pesto
Made with fresh Ligurian Basil and Filippo Berio Extra Virgin Olive Oil. This Classic Pesto is delicious when stirred into pasta, added to poultry recipes or even spread on sandwiches and wraps.
Method
Pre heat the oven to 180C Gas Mark 6.Add the oil to a non-stick frying pan and cook the garlic over a medium heat for 30 seconds or until just brown. Add the asparagus and peas and cook for a further 2 minutes.
In a large bowl, beat the eggs and season to taste with salt and freshly ground black pepper. Add the peas, asparagus and the Filippo Berio Classic Pesto. Tip the mixture into a large oven proof frying pan.
Cook over a low heat for 5 minutes. Dot over the goat’s cheese slices and cook in the oven for 10-15 minutes or until golden and cooked through. Scatter over the rocket leaves and serve with a drizzle of Filippo Berio Extra Virgin Olive Oil.
