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Pesto Polenta Veggie Frittata
Recipe By
Recipe By :
Laura Reigel
Servings :
12
Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Total Time
55
minutes
mins
EQUIPMENT
▢
9 x 13 inch baking dish
INGREDIENTS
Pesto Polenta
▢
6
cups
water
▢
2
tsp
sea salt
▢
2
tbsp
unsalted butter
Or Olive Oil
▢
1 ½
cups
polenta
▢
½
cup
parmesan cheese
shredded
▢
½
cup
pesto sauce
Frittata
▢
12
large
eggs
whisked
▢
½
onion
finely diced
▢
2
cups
mushrooms
▢
2
large handfuls
spinach
chopped
▢
1
red pepper
finely diced
▢
2
tbsp
fresh basil
chopped finely
▢
1
tsp
sea salt
▢
¼
tsp
pepper
▢
2
tsp
avocado oil
Or Butter
Garnish
▢
fresh basil
chiffonade
▢
parmesan cheese
grated
INSTRUCTIONS
Pesto Polenta
Place water and salt in a medium sauce pan.
Bring water to a boil.
Add polenta in slowly, while continuously whisking.
Continue to whisk until the mixture starts to thicken.
Reduce heat and allow polenta to continue to thicken. You can start whisking frequently instead of continuously.
When the mixture has thickened, it will be the consistency of a thick cornbread batter, remove from heat.
Immediately stir in pesto, parmesan, and butter.
Pour into a greased casserole pan.( I use a 7 x 10 1/2 inch.) Spread to make an even layer.
Frittata
Preheat oven to 425℉
Add a few teaspoons of avocado oil to a skillet. on medium high.
Add sliced mushrooms and sure until golden brown.
Add diced onions and sauté for a out 5 minutes. Reduce heat if necessary.
Add chopped spinach and red bell pepper. Sauté until just soft.
Remove from heat.
Add 12 eggs to a large bowl and whisk.
Add salt and pepper.
Add the veggies and fresh chopped basil to the eggs and stir to combine.
Pour on top of polenta mixture.
Cover with foil and bake for about 20 minutes.
Remove foil and continue to bake for another 5-10 minutes. Bake until egg mixture is cooked through.
Remove from oven. Let rest for 10 minutes before cutting.
RECIPE TIPS
This dish can be served immediately or made up to 24 hours in advance and reheated.
To reheat: place in the oven at 325℉ - 350℉ for 30-45 minutes.
NUTRITION
Calories:
218
kcal
|
Carbohydrates:
18
g
|
Protein:
9
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
172
mg
|
Sodium:
638
mg
|
Sugar:
1
g
|
Calcium:
95
mg
|
Iron:
1.2
mg