Inspired by the flavours of Italian cuisine, this frittata is the perfect excuse to make a super-quick homemade walnut pesto. Toss the leftover pesto with freshly cooked pasta and sprinkle with torn fresh basil for a weeknight meal that's ready in minutes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2014
- 5 tablespoons olive oil
- 4 teaspoons vegetable oil
- 1 onion sliced
- 12 eggs
- 1/4 cup milk
- 1/4 teaspoon each salt and pepper
- 100 g fresh mozzarella cheese sliced
- 45 g thinly sliced prosciutto
- 1/4 cup chopped walnuts toasted
- 1 clove garlic
- 1 1/4 cup fresh basil leaf
- 1/4 cup grated parmesan cheese
- pinch each salt and pepper
MethodWalnut Pesto: In food processor, pulse walnuts with garlic until coarsely ground. Add basil, Parmesan cheese, salt and pepper; pulse until combined. With motor running, add oil in thin steady stream until smooth. Reserve half of the pesto; refrigerate remainder for another use.
Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.
In 10-inch (25 cm) ovenproof nonstick or cast-iron skillet, heat oil over medium heat; cook onion, stirring occasionally, until tender and light golden, about 12 minutes.
Meanwhile, beat together eggs, milk, salt and pepper. Pour over onion mixture in pan; reduce heat to mediumlow and cook until bottom and sides are set but top is still slightly runny, about 15 minutes.
Top with mozzarella; dot with teaspoonfuls of the reserved pesto. Broil until top is golden and set, 3 to 5 minutes. Arrange prosciutto over top; cut into wedges.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 651 mg
- Sugars 3 g
- Protein 23 g
- Calories 416.0
- Total fat 33 g
- Cholesterol 564 mg
- Saturated fat 7 g
- Total carbohydrate 6 g
- Iron 19.0
- Folate 43.0
- Calcium 13.0
- Vitamin A 34.0
- Vitamin C 5.0