Fridge Friend Recipes
Egg and Basil Pesto Frittata with Pickled Onions recipe
A light, savoury frittata packed with eggs, basil pesto and melted cheese, finished with sharp pickled onions for a bright lift. It is ideal for a quick lunch, brunch or an easy supper.
20 min · Easy · Italian Jump to method
Ingredients
- 4 Eggs
- 2 tbsp Milk
- 2 tbsp Basil Pesto
- 60g Cheddar Cheese
- 40g Pickled Onions
- 10g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 389 kcal |
| Protein | 21.2 g |
| Carbohydrates | 4.2 g |
| Fat | 31.4 g |
| Saturated fat | 14.8 g |
| Fibre | 0.5 g |
| Sugar | 2.1 g |
| Sodium | 410 mg |
Why this works
A protein-rich, low-carbohydrate frittata that is relatively high in saturated fat and salt due to the cheese, butter and pickled onions.
High-quality protein. Eggs and cheddar provide around 21g protein per serving, supporting satiety and muscle repair.
Calcium and B12. Cheddar and eggs contribute useful calcium for bone health and vitamin B12 for energy metabolism and red blood cell formation.
Sodium and saturated fat. Pickled onions, cheddar and butter raise the salt and saturated fat content, so this is less suitable for those watching cardiovascular risk factors.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Let the oven fully come up to temperature before you start cooking so the frittata begins setting evenly rather than steaming.
- Beat the eggs with the milk in a bowl until well combined, then stir through the basil pesto and half of the cheese.
Mix just until the yolks and whites disappear into a uniform yellow, then stop; overbeating can make the finished texture rubbery and the pesto streaks muddy.
- Melt the butter in an ovenproof frying pan over a medium heat.
Use a medium heat that keeps the butter foaming gently, not browning, so the base colours evenly without catching.
- Pour in the egg mixture and cook gently for 2-3 minutes, lifting the edges so the uncooked egg can flow underneath.
Watch for the edges turning opaque while the centre still looks loose and glossy; if the pan is too hot, lower the heat so the eggs set softly rather than curdling.
- Scatter the remaining cheese over the top, then transfer the pan to the oven and bake for 8-10 minutes, until just set and lightly golden.
Aim for the cheese to just begin melting and the top to have a slight wobble in the middle when you remove it, as it will firm up as it bakes and rests.
- Rest for 2 minutes, then top with the pickled onions and serve warm.
Allow the frittata to stand in the pan before topping it so the slices hold together, and add the onions at the end to keep their sharp crunch and bright tang.
Other Basil Recipes
Creamy Prawn Pasta with Basil
25 min · A quick, comforting pasta dish with juicy prawns in a lightly creamy basil sauce. Sweet onion and a touch of ketchup give the sauce a gentle depth and shine.
Savoury Potato, Onion and Herb Bake
75 min · Tender layers of potato and onion are baked in a rich cream sauce with fragrant herbs and basil. It’s a comforting, golden-topped side or light vegetarian main with a beautifully savoury finish.
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