Mini Fritatta's with Basil Pesto
Prep Time
10 minutes
Cooking Time
10 minutes
Yields
6 people
Ingredients
For Basil Pesto
2 garlic clove
1 bunch fresh basil leaves
1 bunch fresh mint leaves
2 tablespoon extra virgin olive oil
1 tablespoon nutrional yeast or 3 tablespoons fresh grated parmigiano
1/4 cup raw almonds
6 cherry tomatoes cut in half
Egg Mixture
8 organic eggs
1/4 cup filtered water pinch sea salt and fesh pepper
Directions
For pesto : : In a skillet on medium high heat ,add almonds cook for about 3 minutes than place them in food processor and pulse until finely chopped, add the rest of ingridients except olive oil pulse until it becomes a green thick paste. With machine running add olive oil process until creamy. Take out 2 1/2 tablespoons of pesto and the rest put in an airtight container use it on pasta, crostini's as a spread it is great to have on hand!
Preheat oven 350 degrees spray muffin tin with non stick or sray olive oil.In a large bowl add eggs, water, salt and pepper and the pesto whisk until combined. With a small laddle, laddle 1 scoop of egg mixture in prepared tin top off with a half of tomato place in oven for 10 minutes or until golden brown.
Notes
These Mini Friattat's are great make a bunch and freeze them. To reheat pop in toaster oven, oven or microwave.
I used left over basil pesto for this recipe.
You can add anything in you egg mixture example leftover grilled veggie's, turkeybacon and cheese be creative make it yours!