skinnymixer's Mediterranean Frittata
Servings: 3
Calories: 335kcal
Ingredients
Pesto
- 40 g Kalamata olives pitted
- 40 g semi dried tomatoes
- 2 cloves garlic peeled
- 15 g pine nuts
- 10 g balsamic vinegar
- 20 g olive oil
- 5 g basil
Frittata
- 6 eggs
- 50 g full fat cottage cheese or quark, omit for dairy free
- ½ tsp salt
- baking paper
- 200 g pumpkin cut into small cubes
To Serve
- fresh rocket or baby spinach
Instructions
- Wet and wring out a piece of baking paper and cover the top, flat steaming tray.
- Add all pesto ingredients to mixer bowl, blend for 20 sec/speed 5/MC on or until desired consistency is reached. Remove pesto from mixer bowl and set aside.
- Without washing the bowl add eggs, cottage cheese and salt to mixer bowl. Blend 15 sec/speed 5/MC on. Pour onto prepared baking paper.
- Give the mixing bowl a quick rinse, then add 400 g or 14.1 oz water to mixing bowl, insert simmering basket with pumpkin cubes. Set steaming tray in place and steam for 15 – 17 min/steaming temp/speed 3 or until done.
- Serve frittata with pesto brushed over and sprinkled with pumpkin and rocket or baby spinach.
Notes
Nut free: Replace pine nuts with sunflower seeds.
Super Skinny: Replace 3 of the eggs with egg whites and omit the olive oil.
Super Skinny: Replace 3 of the eggs with egg whites and omit the olive oil.
Nutrition
Serving: 230g | Calories: 335kcal | Carbohydrates: 11.1g | Protein: 19.6g | Fat: 22.5g | Saturated Fat: 5.4g | Sodium: 697mg | Sugar: 9g