I’m not kidding when I say that my son will eat pesto by the spoon full. He absolutely loves it and I don’t mind at all. It’s full of goodness for growing bodies. Greens, nuts, cheese, good oils… see, all good stuff.
Pesto is something I always have on hand, I know I can always whip up something quick and healthy and it will be delicious. I love to smother chicken and salmon in pesto for a quick midweek main meal and, of course, pasta and pizza – delicious. I also combine it with white beans or goats cheese for a quick dip to serve with raw veggies. It also makes a lovely addition to these mini pesto frittatas.
These frittatas are full of goodness with spinach and a good dollop of Barilla basil and rocket pesto. They are herby and fluffy and take no time to make. It’s all about that full herby flavour, right? Pack them into the kids’ lunch boxes, serve them for lunch, a snack or even a light dinner – super versatile. They are also super easy to make, so get the kids involved. I always find my son is much more willing to eat what he has helped prepare.
Mini Pesto Frittatas
I make these tasty little pesto frittatas for my son's lunch box and it's no surprise that he LOVES them.
- Coconut oil: 1 tsp
- Onion: ½ finely chopped
- Garlic: small clove minced
- Spinach: 3 cups
- Barilla basil and rocket pesto: 3 tablespoons
- Eggs: 6
- Milk: ¼ cup
- Lemon zest: from 1 lemon
- Ricotta: ½ cup
- Salt and pepper: to taste
- Goat’s cheese: 50 grams
Step 1: Preheat oven to 180°C. Line a 12-hole muffin tin with paper cases or grease well.
Step 2: Heat the oil in a frying pan over medium heat. Add the onion and cook until translucent and tender, add garlic and cook for another minute. Add spinach and cook until the spinach has wilted. Remove from the heat and stir through 2 tablespoons pesto.
Step 3: Set aside to cool a little and then divide the spinach mixture between the paper cases. (if your kids don't like greens, I recommend chopping the spinach a little before putting it in the cases)
Step 4: Add the eggs to a large bowl and whisk. Add milk, lemon zest, and 1 tablespoon pesto and season well.
Step 5: Add the ricotta and lightly whisk (a few little lumps are okay).
Step 6: Pour the egg mixture over the top of the spinach. Using a fork, give them a little stir to mix the spinach and allow the egg to run underneath.
Step 7: Sprinkle with goat’s cheese and bake for 25 minutes or until cooked through and slightly golden. Serve warm
More delicious ways with pesto: