Mushroom and Pesto Frittata

So, what is a frittata you ask ? I call it an open faced omelette and instead of serving it folded, you cut it up in slices and serve with cold/hot with a salad or bread.

So today we are making a mushroom and pesto frittata.

To serve 2-3

A cup of baby bella mushrooms, wiped clean and sliced

1/2 a spanish onion sliced fine

1/2 a tomato chopped fine

2 Tbsp pesto paste

4 Eggs beaten till fluffy

salt and pepper

Fresh parmesan shavings to serve with

Sautee Onions, tomatoes and Mushrooms for a couple of minutes in 1 Tsp of OO.

Add the eggs and reduce the heat to low. Add salt and pepper. Cook for about 8-9 minutes on low till the eggs are set.

Finish off the top of the eggs in a preheated oven at 350 for 5 min.

Garnish with fresh cheese shavings. Serve with a simple fruit salad.

Enjoy !