Pesto & Goat Cheese Frittata

Ingredients

• 9 eggs
• 1/3 cup almond or hemp milk, unsweetened
• 2 garlic cloves, minced
• 1 lemon, zested
• 1/2 medium red onion, small dice
• 3-4 oz. goat cheese, broken into chunks
• 1/4 cup pesto (store-bought or use recipe below)
• Handful of baby arugula
• A few basil leaves, torn
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• Freshly ground pepper

Instructions

1. Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, goat cheese, basil and pesto. Season with sea salt and freshly ground pepper to taste.
2. Using a 10-12 inch pyrex baking dish or 10 inch cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, flaky sea salt and arugula. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.

Toasted Pistachio Basil Pesto (Makes approximately 1 cup)

Ingredients

• 2 large handfuls basil leaves, de-stemmed
• 2 garlic cloves, roughly chopped
• 1/3 cup pistachios, toasted
• 1 lemon, juice & zest
• 1/2 cup parmesan, freshly grated & packed
• 1/2 teaspoon sea salt
• Freshly cracked pepper, to taste
• Olive oil (about 1/3-1/2 cup)

Instructions

1. In a food processor, add basil, garlic, pistachios, lemon juice and zest, parmesan, salt and pepper. Pulse into a coarse paste. Then stream olive oil to desired consistency or about 1/3-1/2 cup. Serve immediately or store in mason jar for up to 5 days.