Katie Austin

Pesto, Feta & Sun Dried Tomato Frittata 

Pesto, Feta & Sun Dried Tomato Frittata 

Here’s what you need:

1 cup diced asparagus 

10 eggs 

2 tbsp heavy cream 

1/2 cup green onions

1/2 cup chopped sun dried tomatoes 

1/2 cup crumbled feta (save some to top with)

1/4 cup pesto

1/2 avocado

A couple dashes of black pepper and garlic powder 

Here’s how you make it:

Sauté asparagus on medium heat with a drizzle of olive oil in a cast iron pan for about 5-7 minutes or until softened and slightly browned

In a large bowl, whisk eggs until blended and then add in cream

Then add in chopped green onions and chopped sun dried tomatoes, black pepper and garlic powder

Add egg mixture to the pan with the sautéed asparagus and slightly mix so all of the ingredients are evenly spread out

Bake in the oven at 350 degrees for approximately 15 minutes! You will know it’s ready if the middle doesn’t move when you give it a slight shake!

Then top with a drizzle of pesto, a sprinkle of crumbled feta, sliced avocado and some more sun dried tomatoes!! I made this for my family for brunch last weekend and they absolutely LOVED IT! Hope you enjoy it too!