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Frittata

By Hannah Lewry
4
Easy
5 minutes
15–20 minutes

Ingredients

  • 12 large free-range eggs
  • 100 g ricotta, torn
  • 3 T Woolworths basil pesto
  • sea salt and freshly ground black pepper, to taste

Method

1. To make a plain frittata, preheat the oven to 200°C. Beat the eggs, season and pour into ramekins. Add the ricotta.

2. Bake for 15 minutes, or until set and golden brown.

3. To make a basil pesto frittata, add the pesto to the beaten eggs.

Find more egg recipes here.

Photography: Myburgh du Plessis
Food assistant: Kate Ferreira