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Pesto Vegetable Frittata

May 3, 2017 by Monique 8 Comments

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This pesto vegetable frittata recipe is easy to make and perfect for meal prep, it’s a great high protein addition to your lunchbox. A simple and delicious way to get in your veggies! Gluten free.

Blue ceramic pie dish with vegetable frittata

This pesto vegetable frittata is so tasty and something I really do make a lot myself. Honestly, I can’t remember how many times I’ve thrown this together. Which is a pretty rare thing for a recipe blogger…I’m always trying out SO many things! But you gotta have your trusted, reliable stuff on hand. I like to use my dairy free lemon basil pesto in this, but you can definitely just use a store-bought pesto, too.

Having a frittata ready in the fridge is such a handy meal option. This is a great recipe to add to your meal prep list if you’re partial to getting everything organised for your week ahead. But even if you’re not, this frittata is really pretty quick. And it’s also lovely to make for a group brunch! Pop it out alongside a loaf of great bread, butter, your favourite spreads, a fruit salad and yoghurt.

Vegetable frittata in blue pie dish with side salad

Another wonderful thing about this recipe is its versatility. Into this frittata you can basically drop in just about whatever vegetables you like. Lightly browning up an onion and capsicum as the base gives it a yummy, slightly sweet element, so I’d definitely recommend including these. But on top of that mix, this pesto vegetable frittata is your opportunity to use up everything in your crisper!

So, whisk up some eggs and give this simple recipe a try. It’s such a delicious way to get in lots of veggies, alongside nutritious eggs which are full of healthy fats and replenishing protein. All of the good things.

Pesto Vegetable Frittata in a blue pie dish

Frittata Cooking Tips

  • I typically use non-starchy vegetables in this frittata, i.e. I don’t use potato, sweet potato, parsnip etc. These veggies take longer to cook. If you want to use thicker, starchy vegetables in this recipe, I would recommend lightly cooking them first so you can be sure they’ll be fully cooked and soft when the frittata is done. Alternatively, you could grate them in so they’re super thin and will cook in the frittata.
  • This frittata is the perfect way to use up leftover veggies from other meals, so to be honest I often just throw in a medley of items which I haven’t been able to jam into other meals. My favourites are broccoli, spinach, peas, mushrooms and zucchini, if you’d like some inspiration!
  • For a dairy free version of this recipe, omit the cheddar cheese and use a dairy-free pesto and dairy-free milk (e.g. soy milk). You can add a few tablespoons of nutritional yeast to the egg mixture for more of a ‘cheesy’ taste without the cheese, if you like.

Let me know if you make this recipe! Leave me a comment below and let me know what veggies you put into yours. Or, take a snap and tag me on Instagram, you can find me at @moniquecormacknutrition 🙂

Pesto Vegetable Frittata Recipe Pin by Nourish Every Day
This pesto vegetable frittata makes an easy, healthy meal that can be made ahead of time. Gluten free and grain free, a simple delicious way to get in your veggies! Recipe by Nourish Everyday

Pesto Vegetable Frittata

This pesto vegetable frittata makes an easy, healthy meal that can be made ahead of time.
5 from 3 votes
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: gluten free, grain free, nut free, vegetarian
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 serves

Ingredients

  • 6 eggs
  • 1/4 cup milk of choice – any variety is fine, so long as it’s unsweetened
  • 2 tbsp pesto
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 capsicum
  • 1/2 red onion
  • 2 large handfuls baby spinach
  • 1/2 cup cheddar cheese grated
  • 1 and 1/2 cups non-starchy vegetables thickly diced e.g. broccoli, zucchini, asparagus, carrot, peas, cauliflower, mushrooms
  • extra virgin olive oil for frying and for greasing baking dish

Instructions

  • Preheat oven to 160C and lightly grease a baking dish/pie dish with olive oil. I typically use a shallow round pie dish approximately 23 cm in diameter; this is what I used for the frittata pictured.
  • Whisk together the eggs, milk, salt and pepper and set aside.
  • Thinly slice the onion and capsicum. Heat a frying pan on the stove and add a few teaspoons of olive oil. Fry the onion and capsicum for a few minutes until slightly softened. Reduce the heat and add in the pesto, garlic powder and baby spinach and toss around until the spinach is slightly wilted. Finally, add in the 1 and 1/2 cups of prepped vegetables and stir briefly so everything is coated in pesto.
  • Place the vegetable mixture into the baking dish and spread out evenly. Sprinkle the grated cheddar over the vegetables.
  • Carefully pour the whisked egg mixture over the top of everything, so it’s evenly distributed throughout the baking dish.
  • Gently place the baking dish into the oven and cook for approximately 30-40 minutes, or until the top of the frittata is a golden brown and the centre feels firm and set. (If you use a deeper, smaller dish, it may take a bit longer to cook through).
  • The frittata will puff up a bit while cooking but will settle once it starts to cool. Once the frittata has settled, slice and serve warm. Alternatively store in the fridge, ready to be served hot or cold as desired. This should last up to 5 days refrigerated.

Notes

*I typically use non-starchy vegetables in this frittata, i.e. I don’t use potato, sweet potato, parsnip etc. These veggies take longer to cook. If you want to use thicker, starchier vegetables in this recipe, I would recommend lightly cooking them first so you can be sure they’ll be fully cooked and soft when the frittata is done. Alternatively, you could grate them in so they’re super thin and will cook in the frittata.
*This frittata is the perfect way to use up leftover veggies from other meals, so to be honest I often just throw in a medley of items which I haven’t been able to jam into other meals. My favourites are broccoli, spinach, peas, mushrooms and zucchini, if you’d like some inspiration!
*For a dairy free version of this recipe, simply omit the cheddar cheese, and use a dairy-free milk in the egg mixture. You can add a few tablespoons of nutritional yeast to the egg mixture for more of a ‘cheesy’ taste without the cheese, if you like.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Review of Saffron Soul, a new cookbook by Mira Manek with 90 healthy vegetarian recipes from India. Plus, a bonus recipe for saffron and lime chia pots! Via nourisheveryday.com Roasted Turmeric Cauliflower Buddha Bowls
In this interview with NanaBowls learn about how this healthy smoothie business started, plus grab the recipe for an amazing Nutella Crunch Smoothie Bowl! Via nourisheveryday.com Chocolate Puffed Buckwheat Cereal (“Coco Pops”)

Filed Under: Breakfast, Main Course, Recipe Tagged With: brunch, eggs, frittata, gluten free, lunch box, meal prep, nut free, pesto, vegetarian

Reader Interactions

Comments

  1. Leesa

    February 23, 2021 at 11:20 am

    5 stars
    Added a little goats cheese was amazing!

    Reply
    • Monique

      March 15, 2021 at 3:39 pm

      Ooh yes goats cheese is the best! Yum!

      Reply
  2. Dee

    March 16, 2019 at 5:47 pm

    Made this tonight, with my home made pesta that I had in the freezer. Delicious. Will definitely make again.

    Reply
    • Monique

      March 22, 2019 at 11:00 am

      Thank you so much for your comment Dee, this is great to hear! I love using my own pesto in this one too 🙂

      Reply
  3. Leslie

    August 13, 2018 at 12:04 am

    5 stars
    This was amazing! I just stumbled upon your blog, and I love it! Can’t wait to make more of your recipes.

    Reply
    • Monique

      August 16, 2018 at 11:14 am

      Thank you so much Leslie, just makes me so happy reading your message! I love putting pesto in just about everything 🙂

      Reply
  4. Janet

    September 8, 2017 at 11:36 pm

    5 stars
    Loved it! I had to substitute kale for the spinach but it was still delicious! Thank you.

    Reply
    • Monique

      September 10, 2017 at 1:29 am

      Thanks so much for letting me know Janet, I really appreciate this! And so glad you enjoyed it 🙂

      Reply

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Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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