Kale, pea and pasta frittata with chunky chimichurri pesto

Preparation time : 20 mins Cooking time : 30 mins Servings : 4
Ingredients
  • FRITTATA
  • 5 ml olive oil
  • 250 ml baby marrows - sliced
  • 2.5 ml garlic - finely chopped
  • 250 ml lacinto kale - chopped + extra
  • 250 ml peas - cooked
  • 250 ml risoni pasta - cooked
  • 125 ml ricotta - crumbled
  • 6 large eggs
  • 125 ml cream
  • 2.5 ml salt
  • CHIMICHURRI
  • 1 fat clove garlic
  • 1 green chilli
  • ½ spring onion
  • 125 ml basil
  • 125 ml mint
  • 125 ml parsley
  • 45 ml walnuts - toasted
  • 30 ml red wine vinegar
  • 125 ml olive oil + extra
  • salt and pepper
Method

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. 

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

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

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