I am a huge fan of eggs but I barely eat them. The organic, free-range eggs that I prefer are simply too expensive for me and my student budget. However, when I go home, there are always the eggs I crave waiting for me thanks to my lovely parents! I think it's safe to say that I went a little nuts with the eggs last weekend, and I got some great recipes out of it!
Eggs laid by chickens that have the space and ability to roam around, are exposed to sunlight, and are free from antibiotics and hormones have a higher nutritional value than eggs that are laid by chickens who live out their lives in cages. I also just hate the thought of thousands of chickens stacked on top of each other for the sole purpose of supplying us with food. Free-range eggs taste better to me as well, so it is certainly worth the extra couple bucks if you can afford it.
I've been on a bit of a pesto kick of late so I just had to add some pesto to this frittata, and it was certainly a delightful twist to this classic egg dish. Free-range eggs combined with fresh, organic ingredients topped with fresh basil pesto? You can't go wrong, so eat up!
2 organic, free-range eggs
2 tbsp cashew milk (any nut milk will do)
1/2 cup spinach, chopped
1/8 cup onion, diced
1/4 cup red bell pepper, diced
1/3 cup cherry tomatoes, halved
2 artichoke hearts, quartered
1 tbsp basil pesto
1 tsp coconut oil
salt & pepper to taste
1/4 avocado, sliced
handful of spinach
parsley for garnish
Preheat the oven to 350°C
Beat eggs, cashew milk, salt , and pepper in a small bowl until well combined. Grease your small baking dish (I used a 4oz ramekin) and poor in the egg mixture. Stir in the spinach, onion, and bell pepper. Place the artichokes and the cherry tomatoes in the egg mixture last, and then drizzle the pesto on top.
Bake for 25-30 minutes on 350°C and let cool in the dish for 4-5 minutes before eating. You can eat it straight out of the dish or you can transfer it to a plate. Serve with half an avocado, some spinach, and parsley on top. Enjoy!