Kale, Pumpkin & Feta Frittata with Pesto Recipe - Healthy Recipe

Ingredients

• 2 tablespoons olive oil
• 500 g Kent pumpkin , peeled, cut into 1 cm-thick slices
• 1 bunch baby carrots, scrubbed, larger carrots halved
• 2 garlic cloves, thinly sliced
• 4 stalks green curly kale
• 8 eggs
• ½ cup reduced-fat milk
• 75 g reduced-fat feta , crumbled
• 1 tablespoon gluten-free basil pesto
• 2 tablespoons small basil leaves