Green Egg Frittata Recipe | Healthy Breakfast Recipes

Ingredients

• 8 eggs
• 1 medium courgette, sliced into half moons
• 8 asparagus spears, sliced into rounds about ½cm thick
• 75g kale, stalks removed and leaves chopped
• 4 tbsp chopped basil leaves
• 2 tbsp chopped fresh parsley
• 6 spring onions, cut into rounds about ½cm thick
• 2 garlic cloves, peeled and roughly chopped
• 1/2 medium fennel bulb, thinly sliced
• salt and freshly ground black pepper
• 1 x quantity of Almond Pesto (see recipe below), to serve
• 80g Parmesan, cut into chunks
• 80g roasted and salted almonds
• 2 garlic cloves, peeled
• 200ml olive oil
• 225g basil, roughly chopped
• 120g baby spinach
• sea salt