The first leisurely Saturday morning we have had in a long, long time didn’t last long as an excited dog ran through my piles of receipts waiting to be filed onto Quickbooks… arg! As I sorted through the piles, I started thinking about how I was going to cook my first batch of kale that I just harvested from my new greens garden.
The more I thought about what I had in the fridge… kale, pesto, feta cheese, farm fresh eggs… the less I could concentrate on which pile the $14.39 receipt from Jerry’s should go.
Hunger + Quickbooks Procrastination = Pesto Feta Frittata
Pesto Feta Frittata
- 1 tbsp. olive oil
- 1/4 onion, sliced
- 1/2 bell pepper, chopped
- 3 broccoli florets, diced
- 2-3 cups chopped fresh kale (ribs removed)
- 1-2 tbsp. Pesto
- 1/3 cup feta cheese
- 4 large eggs (beaten)
- Salt & pepper to taste
Saute onion, pepper and broccoli in olive oil on medium-high heat until soft. Add kale and saute until wilted and bright green. Salt and pepper to taste. Add pesto and remove from heat. Place ingredients in a pie pan. Sprinkle feta on top of the veggies. Pour eggs evenly over the top. Bake in a preheated 350º oven, 15-20 minutes or until eggs are set.
It’s October 13th, and I am truly amazed that I could garnish this yummy frittata with fresh basil, raspberries and one strawberry from my slightly damp garden.
For those of you that prefer your recipe in photo form… here it is!
Now, back to those receipts! Oh, wait, did I just hear the bread machine beeping done… is that cinnamon roll dough that needs to be rolled out?
Note: If you need a pesto recipe, just type it into the search on my blog. It’s my favorite one and freezes well.