Pesto Vegetable Frittata

This pesto vegetable frittata is a protein packed treat after a good Sunday morning workout, especially if you’re training for a marathon. This replenishes the body with nutrient packed veggies and lots of protein after a back to back training weekend. Ingredients

* 4 eggs or 1 whole egg and 3 egg white * 1/4 cup fat free milk * 2 tbsp pesto * 1 tsp salt * 1 tsp pepper * 1/2 cup chopped mixed peppers * 1/2 red onion chopped * 2 large handfuls baby spinach * 1/3 cup fat free feta * 1/2 cup chopped mushroom and courgette *1/3 cup chopped tomato * 1/3 cup crumbled fat free feta * Spray and cook 

Instructions 1. Preheat oven to 160 Degrees. 2. Whisk together eggs, milk, salt and pepper and set aside as add all the vegetables chopped. 3. Heat a non stick frying pan, with spray and cook. 4. Place the egg and vegetable mixture into the pan and spread out evenly. Crumble over the fat free feta over the mixture. Then dollops of Woolworths Pesto sauce. 5. Gently place the pan into the oven and cook for approximately 10-12 minutes, or until the top of the frittata is a golden brown and the centre feels firm and set. 6. The frittata will puff up a bit while cooking but will settle once it starts to cool. Once the frittata has settled, slice and enjoy with toast and sliced avocado. 

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