Breakfast and brunch foods have to be my most favourite to cook and eat, whether it is something like a sweet crepe or a savoury frittata like the one I am going to share with you today there is just something about breakfast and brunch that is comforting, heart warming and oh so delicious! True love meals... Breakfast and brunch is also a time that Paul and I get to spend together on the weekends. He works nights on Friday and Saturday so the mid-morning when we are out at one of our favourite local café’s or I have made something yummy at home we get to sit down, recap our weeks, make our plans for the following week and spend some quality, much needed time together, something I look forward to every week.
This frittata recipe is on my top rotation of brunch foods that I make at home, it is so freakin good and really easy to make. I know it may sound like a lot of steps and work but trust me once you have made it a few times it is so breezy. Plus if you make it on Saturday morning you normally have leftovers for breakfast on Sunday morning, so all your weekend breakies are done with one big tasty frittata dish!
spanish veggie pesto frittata
half a red pepper
half a yellow pepper
4-5 broccoli florets
5 pieces of asparagus
1 small zucchini
4 garlic cloves
2 tbsp of chopped sundried tomatoes
2 tbsp of pesto
2 tbsp of olive oil
2-3 tbsp of goat’s milk feta (crumbled)
drizzle of alsamic glaze
Preheat the oven to 400 degrees
Cut the yam into thin rounds and place on a baking sheet lined with tinfoil, cover with about 1 tbsp olive oil and season with salt and pepper. Bake for 10-15 minutes or until tender and soft.
While the yams are baking you can get everything else ready. Cut your peppers and asparagus into thin strips, and the zucchini into thin rounds, I cut the broccoli so the florets were thin as well but you could just chop then roughly too. Mince your shallot and garlic and chop up the sundried tomatoes and set everything aside.
In a large bowl whisk together 10 eggs, add the pesto, sundried tomatoes and season with salt and pepper.
In a cast iron (or oven friendly) pan add 1 tbsp of olive oil and sauté the garlic and shallot, next add in the peppers and asparagus and sauté for another 5 minutes. Now you can start layering the rest of the veggies and the yams. I put a layer of yams then a layer of zucchini then the broccoli and then topped with any leftover yams and veggies.
Pour in the egg mixture. As eggs set around the edge of the skillet, with a spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 minutes.
Place the pan into the oven and bake for another 10-15 minutes, add the crumbled feta and broil for 2-3 minutes until the cheese melts and gets a golden hue.
Cut into wedges and serve. I garnished with some micro greens and a drizzle of balsamic glaze.