Frittata with pea pesto & tomatoes

 

The other week I had peas sitting around that I needed to use and I also didn't want any pasta or quinoa for dinner. Therefore frittata popped into my mind and then a pea pesto frittata. Pulling random things from my fridge it all started to come together and turned out to be the best one I've ever made! The avocado slices on the side really brought it all together for me. Yum & easy!

Pea Pesto:

1 cup English peas
1 clove garlic
2 tbs pine nuts
1/2 cup parmesan cheese
1/8 tsp salt
1/3 cup olive oil

1    cook the peas in boiling water until tender; 2-3 minutes, drain water
2    run cold water over the peas to stop them from overcooking
3    transfer peas, garlic, nuts, cheese and salt to a food processor and blend until smooth
4   slowly add in the olive oil a few tbs at a time and mix, continue to add olive oil until you achieve desired consistency


Frittata with Pea Pesto & Tomatoes
8 large eggs
1 shallot; diced          

1/2 cup pea pesto            

1/2 tsp salt

1/4 tsp pepper

if you like it hot 1/4 tsp red chili pepper       

4-5 slices mozzarella cheese          

1 tsp olive oil

2 tomatoes, sliced

1 avocado; sliced

 

1   preheat oven to 425 degrees F. Beat eggs together in bowl along with salt, pepper, chili pepper

2   pour into a hot cast iron pan on medium-high heat. Add in the pea pesto and fold into the egg mixture, cook for 2-3 minutes

3   remove from heat and arrange tomato and mozzarella slices on top of eggs and place in oven

4   bake for 10-12 minutes, center should be puffed. Cut into wedges and serve with slices of