Cooking Time: 30 - 45 mins
Serves: 1   

Ingredients

1 tbsp olive oil 2 garlic cloves, peeled and chopped 1 red Romero pepper, sliced 100g cooked potatoes, diced 1 tbsp Sacla' Classic green pesto 6 eggs salt and pepper garnish with a few basil leaves

Instructions

Heat the oil in a non-stick frying pan and cook the garlic, pepper and potatoes for a few minutes, to soften. Beat together the pesto and eggs and season. Pour the beaten pesto eggs into the pan give a quick stir to mix in the potatoes. Reduce the heat to very low and cook for about 15-20 minutes or until the egg is almost set there will be about 3 tbsp liquid egg left on top. Preheat the grill. Cook the frittata under the grill for a few minutes to set the top. Serve hot or cold in wedges garnished with a few basil leaves.