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.