Frittata with basil pesto, feta cheese and pinenuts

  • Eggs 4
  • Basil pesto 2 tbsp
  • Feta cheese 150 g
  • Fresh cooking cream 60 g
  • Pine nuts 1 tbsp
  • Salt and pepper to taste
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Not an ordinary pesto, but something special, like homemade pesto.  Bioitalia's organic basil pesto sauce is made from the finest organic basil leaves hand-picked and processed the same day to retain all their freshness. Made with the highest quality ingredients, this pesto is enhanced with pine nuts and Parmigiano Reggiano cheese.

Crumble the feta cheese; toast the pine nuts in a pan and set them apart. 
Whip the eggs with a pinch of salt, pepper, and 1-2 spoons of the cooking cream. 
Mix the pesto with the remaining cream, add it to the eggs and blend carefully. 
Butter four single-serve oven pans, pour the mix in, and add the crumbled feta.  
Cook in the oven at 350° for about 12 minutes, and add  the toasted pinenuts halfway through cooking. 

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