Pesto and veggie frittata – Food & Home Magazine

Ingredients

• olive oil, to fry
• 1 red onion, peeled and sliced
• 1 garlic clove, peeled and crushed
• 8 extra-large eggs
• 200ml milk
• 1 handful dill, chopped
• 1 small handful mint leaves, chopped
• 100g feta, crumbled
• 100g basil pesto
• salt and freshly ground black pepper, to taste
• 400g Rosa tomatoes, some whole and others halved
• basil leaves, to serve
• fresh flat-leaf parsley, chopped (to garnish)