Spinach & Broccoli Frittata with Feta and Basil Pesto

Ingredients

• 5 1/2 oz (160 g) broccoli
• 1 tsp (5 ml) extra-virgin olive oil
• 3/4 oz (20 g) pine nuts
• 3 large (150 g) eggs
• 5 1/2 oz (150 g) fresh spinach
• 1/4 oz (10 g) feta
• 1 tbsp (3 g) fresh basil
• 1 (3 g) garlic clove
• 1 tbsp (15 ml) lemon juice
• 1 oz (30 g) arugula

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Method

1. Heat the oven to 400°F (200°C) and set out a rimmed baking sheet. Roast the broccoli in half the olive oil 9 minutes, until golden at the edges.
2. Meanwhile toast the pine nuts in a dry pan 2 minutes, until golden.
3. Wilt the fresh spinach 1 minute, squeeze dry and chop. Brush a 6-inch (15 cm) dish with a little of the oil and add the broccoli and spinach. Pour the beaten eggs over, crumble the feta on and bake 15 minutes, until the center is just set.
4. Crush half the pine nuts with the basil, garlic, lemon juice and the rest of the olive oil into a rough pesto. Scatter the rest over, spoon the pesto around. Keeps three days boxed, pesto fresh; arugula alongside.