Pesto Vegetable Frittata

I've been on a bit of a pesto kick of late so I just had to add some pesto to this frittata, and it was certainly a delightful twist to this classic egg dish. Free-range eggs combined with fresh ingredients topped with fresh basil pesto? You can't go wrong, so eat up!

*serves 1

Ingredients:

2 organic, free-range eggs

2 tbsp cashew milk (any nut milk will do)

1/2 cup spinach, chopped

1/8 cup onion, diced

1/4 cup red bell pepper, diced

1/3 cup cherry tomatoes, halved

2 artichoke hearts, quartered

1 tbsp basil pesto

1 tsp coconut oil

salt & pepper to taste

1/4 avocado, sliced

handful of spinach

parsley for garnish

Directions:

Preheat the oven to 350°C

Beat eggs, cashew milk, salt , and pepper in a small bowl until well combined. Grease your small baking dish (I used a 4oz ramekin) and poor in the egg mixture. Stir in the spinach, onion, and bell pepper. Place the artichokes and the cherry tomatoes in the egg mixture last, and then drizzle the pesto on top.

Bake for 25-30 minutes on 350°C and let cool in the dish for 4-5 minutes before eating. You can eat it straight out of the dish or you can transfer it to a plate. Serve with half an avocado, some spinach, and parsley on top. Enjoy!