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!
*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.