Courgette, Pea & Pesto Frittata

On the table in 30 mins

Serves 2



  • 2 tbsp Olive oil
  • 2 Courgettes, (250g) coarsely grated
  • 4 Spring onions, thinly sliced
  • 125g Frozen peas, defrosted
  • ¾ Jar Sacla’ Vegan Basil Pesto
  • 6 Eggs, large
  • Salt
  • Black pepper


  1. Preheat grill to medium
  2. Heat oil in an ovenproof frying pan over a medium-high heat
  3. Fry courgettes for about 7 minutes until golden brown and any liquid has evaporated
  4. Add spring onions and fry for a couple more minutes
  5. Next add the peas, lower the heat, and stir in the Sacla’ Pesto
  6. Lightly beat eggs with salt and pepper and pour over the vegetables
  7. Stir gently to create a marbled effect
  8. Cook for about 8 minutes, until set at edges and golden-brown underneath
  9. Finish off frittata under grill for a couple of minutes, until just firm, and bubbling and gold on top
  10. Carefully slide frittata out of out of the pan onto a plate, and serve in wedges, hot or cold

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