Salami, Pesto and Ricotta Frittata

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Salami, Pesto and Ricotta Frittata

Serves 2-4
From book A Good Egg by Genevieve Taylor

Ingredients

  • 1 clove Garlic (crushed)

Pesto

  • Large bunch of fresh Basil
  • 3-4 tablespoons Olive Oil
  • 3 tablespoons Pine Nuts
  • 1 clove Garlic
  • 15g Grated Parmesan
  • Squeeze lemon juice
  • Salt and Pepper

Frittata

  • 1 tablespoon Olive Oil
  • 1 Small Onion (finely sliced)
  • handful Frozen Peas
  • 6 Free-range Eggs (lightly beaten and seasoned)
  • 6 Slices Salami
  • 6 teaspoons Ricotta
  • 6 teaspoons Pesto

Directions

1. Roughly tear up the basil and add to a food processor along with the oil. Process until you have a rough paste.
2. Dry fry the pine nuts in a small pan until they have toasted a nutty golden brown, then tip into the processor along with the garlic and parmesan and whizz together.
3. Finally season to taste with a little lemon juice, salt and freshly ground black pepper
4. In a small frying pan, heat the oil and fry the onion over a low heat for 10 minutes until softened and lightly caramelized.
5. Add the garlic and the peas and fry for a further couple of minutes
6. Pour in the seasoned egg and stir gently until it just begins to thicken and set.
7. Fold each slice of slami into quarters and tuck gently into and under the surface of the frittata
8. Then dot over spoonfuls of ricotta and pesto, also pushing it under a little here and there
9. Allow the frittata to cook gently over a low heat until it is set two-thirds of the way through, then slide the pan under a hot grill for a few minutes to finish cooking the surface
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