FRITTATA-Mozzarella and Walnut Pesto Frittata With Prosciutto

By Unblond1

Inspired by the flavours of Italian cuisine, this frittata is the perfect excuse to make a super-quick homemade walnut pesto. Toss the leftover pesto with freshly cooked pasta and sprinkle with torn fresh basil for a weeknight meal that's ready in minutes.

Ingredients

• Walnut Pesto:
• 2 tsp vegetable oil
• 1/2 onion, sliced
• 6 eggs
• 2 tbsp. milk
• 1/8 tsp each salt and pepper
• 50 g fresh mozzarella cheese, sliced
• 23 g thinly sliced prosciutto
• 2 tbsp. chopped walnuts, toasted
• 1 clove garlic
• 3/4 cup fresh basil leaves
• 2 tbsp. grated parmesan cheese
• Pinch each salt and pepper
• 2 1/2 tbsp olive oil

Preparation

Step 1

*Walnut Pesto*: *In* food processor, pulse walnuts with garlic until coarsely ground. *Add* basil, Parmesan cheese, salt and pepper; pulse until combined. *With* motor running, add oil in thin steady stream until smooth. *Reserve* half of the pesto; refrigerate remainder for another use.

*Make-ahead*: *Refrigerate* in airtight container for up to 3 days or freeze for up to 6 months.

*In* 10-inch (25 cm) ovenproof nonstick or cast-iron skillet, heat oil over medium heat; cook onion, stirring occasionally, until tender and light golden, about 12 minutes.

*Meanwhile*, beat together eggs, milk, salt and pepper. Pour over onion mixture in pan; reduce heat to medium low and cook until bottom and sides are set but top is still slightly runny, about 15 minutes.

*Top* with mozzarella; dot with teaspoonfuls of the reserved pesto. *Broil* until top is golden and set, 3 to 5 minutes. *Arrange* prosciutto over top; cut into wedges.

cal 416
pro 23g
total fat 33g
sat. fat 7g
carb 6g
dietary fibre 1g