Butternut, broccoli and pesto mini frittata

Print Friendly, PDF & Email

Ingredients 

  • 1/4 cup chopped butternut
  • Olive oil
  • Garlic 1/2 clove diced
  • Salt, Cinnamon and cumin
  • 1/2 onion
  • Handful of cherry tomatoes chopped
  • 1/4 cup chopped broccoli
  • 1 tbsp pesto (I like basil pesto)
  • 1 tbsp tomato paste
  • 2 eggs
  • 1/4 cup skim milk

Method

  1. Roast the butternut in olive oil, garlic and spices.
  2. Fry onion, broccoli and tomato in a bit if water. Add some garlic and salt and pepper.
  3. Break the eggs in a small ramekin and mix in the milk.
  4. Mx in the vegetables, pesto and tomato paste.
  5. Pop into a preheated oven at 180 degrees and bake for about 20 minutes until the top is nice and golden brown.