- 12 large free-range eggs
- 100 g ricotta, torn
- 3 T Woolworths basil pesto
- sea salt and freshly ground black pepper, to taste
1. To make a plain frittata, preheat the oven to 200°C. Beat the eggs, season and pour into ramekins. Add the ricotta.
2. Bake for 15 minutes, or until set and golden brown.
3. To make a basil pesto frittata, add the pesto to the beaten eggs.
Photography: Myburgh du Plessis
Food assistant: Kate Ferreira