Ricotta Frittata with Rocket & Pine Nut Pesto.

Rarely will I turn down a challenge to create a dish from a handful of disparate ingredients. So when my friend Elle “demanded” that I create something to showcase her two favourite ingredients, eggs and pine nuts – I eventually took the bait. So today, I created a rather delicious lunch for myself which went down a treat. A lovely light frittata using ricotta to liven things up accompanied by an earthy and tasty pesto. Top marks for using these two together – top of the class for making them so tasty!

For the frittata:

3 eggs
1/2 cup fresh ricotta cheese
1/2 cup baby rocket leaves
salt & pepper
1 tablespoon olive oil

For the pesto:
1 cup (tightly packed) rocket leaves
1/3 cup pine nuts
1/3 cup extra virgin olive oil
1 tablespoon white wine vinegar
salt & pepper

To make the pesto, blend all the ingredients together in a food processor until semi smooth. Set aside.

Preheat grill.

To make the frittata, Whisk together the eggs and ricotta, stir in the rocket leaves, salt and pepper. Heat the oil in a medium frying pan until just hot then pour in the egg – cook for 2 minutes then place under the grill for 3-4 minutes until the egg is completely set.

Serve the frittata with a spoonful of pesto and some crusty bread or toast.

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