Kale, pea and pasta frittata with chunky chimichurri pesto

4 servings Prep: 20 mins, Cooking: 30 mins
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By Food24 June 11 2018
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Ingredients (21)

5 ml fresh chillies — 573
250 ml baby marrows — sliced
2.5 ml garlic — cloves, finely chopped
250 ml lacinto kale — chopped
250 ml peas — cooked
250 ml risoni pasta — cooked
125 ml ricotta cheese — crumbed
6 eggs — large
125 ml cream
2.5 ml salt
1 garlic — large cloves
1 green chilli
½ spring onions
125 ml fresh basil
125 ml fresh mint
125 ml fresh parsley
45 ml walnuts — toasted
30 ml vinegar — red wine
125 ml olive oil
salt and freshly ground black pepper
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For the frittata, preheat the oven to 180°C and grease a 22cm ovenproof pan with nonstick cooking spray. 

In another pan, heat the oil over medium heat. Add the baby marrows and garlic and sauté, 5 mins. Add the kale and peas and cook, 1 min. 

Remove it from the heat and stir in the pasta and ricotta. Whisk the eggs, cream and salt together in a large mixing bowl. 

Stir in the prepared vegetable mixture and transfer the mixture to the prepared pan. Arrange a kale leaf or two on top as decoration. 

Bake for 25-28 mins until firm. 

For the chimichurri, combine all of the ingredients in a food processor and blend until chunky. Season it to taste. 

To serve, cut the frittata into wedges, top with a dollop of chimichurri sauce and garnish with pea shoots. 

The lacinato kale can easily be replaced with curly kale, spinach or Swiss chard, if preferred. 

Replace the cream with coconut cream for a dairy-free alternative. 


Pea, mint and goat’s cheese frittata

A wholesome veggie dish that’s ideal for Meatfree Monday!

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