SUNDRIED TOMATO AND PESTO FRITTATA

  We’ve been “Oinking” it the last couple days due to Christmas, so I figured it’s about time we get back to eating healthy!
  Tonight I made one of our favorites, a sundried tomato and pesto frittata. What’s great about this dish is that you can eat it for breakfast too or even add meat if you feel like it!

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SUNDRIED TOMATO AND PESTO FRITTATA

– 1 cup cut romanesco
– handful of kale or spinach leaves
– 7 eggs
– 1/4 cup generous SUNDRIED tomatoes (not packed in oil)
– sprinkle of Italian seasoning
– 1/2 cup pesto (homemade)
-optional (fresh Parmesan and Monterey jack)

-preheat oven to 350°.
-chop up romanesco and throw into a bowl. Add all other ingredients, stir around and pour into a pie dish
-cook for 35-40 min or until done.

(If adding cheese, mix with other ingredients)

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Try not to eat this all in one night, cause this is delicious for breakfast!

Whole30: yes
Paleo: yes

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