Pesto and veggie frittata

October 31, 2018 (Last Updated: October 29, 2018)
Pesto and veggie frittata

This pesto and veggie frittata is the ultimate breakfast, lunch or dinner. Serve it with a fresh green salad for the perfect meal.

For a meatier option, simply add fried chorizo slices. 

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Pesto and veggie frittata

By Nomvuselelo Mncube Serves: 4 - 6
Total Time: 50 mins


  • olive oil, to fry
  • 1 red onion, peeled and sliced
  • 1 garlic clove, peeled and crushed
  • 8 extra-large eggs
  • 200ml milk
  • 1 handful dill, chopped
  • 1 small handful mint leaves, chopped
  • 100g feta, crumbled
  • 100g basil pesto
  • salt and freshly ground black pepper, to taste
  • 400g Rosa tomatoes, some whole and others halved
  • basil leaves, to serve
  • fresh flat-leaf parsley, chopped (to garnish)



Preheat the oven to 200°C. Heat a glug olive oil in a large frying pan over high heat. Add the onion and garlic, and cook, 3 minutes or to a light golden colour. Set aside until needed.


Place the eggs, milk, dill, mint leaves, feta and basil pesto in a large bowl, season to taste and whisk to combine. Add the Rosa tomatoes and stir through.


Pour the egg mixture into a non-stick, ovenproof pan (26cm in diameter). Bake the frittata in the oven, about 40 minutes or until just cooked through. Serve with basil leaves and chopped fresh parsley to garnish.

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