Name: Frittata with Macadamia Pesto and Tahini Cream
Ingredients: 1/2 cup roasted macadamias; 1 cup coriander leaves and stems, roughly chopped; 1.5 cups EVOO; 1 garlic clove; 1 tsp unrefined salt; 1/2 cup pecorino, grated; 9 organic eggs; 1 tsp dijon mustard; 1 brown onion, sliced; 2 tbsp EVOO; 1 cup pumpkin, roasted in wedges or cubes; 2 tbsp goat’s chèvre; 1/3 cup Kalamata olives, pitted and roughly chopped; 1 tbsp chopped fresh (or 1 tsp each of dried) herbs like thyme, oregano, basil, rosemary, chopped; Salt & Pepper; 1/2 cup tahini, unhealed; 1 tbsp EVOO; 2 garlic clove; 1 tsp salt, unrefined; 1 tbsp lemon or lime juice; 1 tbsp water, or more

Posted November 1, 2024

AuthorJanella

Rating

Yields1 Serving

Pesto

1/2 cup roasted macadamias

1 cup coriander leaves and stems, roughly chopped

1.5 cups EVOO

1 garlic clove

1 tsp unrefined salt

1/2 cup pecorino, grated

Frittata

9 organic eggs

1 tsp dijon mustard

1 brown onion, sliced

2 tbsp EVOO

1 cup pumpkin, roasted in wedges or cubes

2 tbsp goat’s chèvre

1/3 cup Kalamata olives, pitted and roughly chopped

1 tbsp chopped fresh (or 1 tsp each of dried) herbs like thyme, oregano, basil, rosemary, chopped

Salt & Pepper

Tahini Cream

1/2 cup tahini, unhealed

1 tbsp EVOO

2 garlic clove

1 tsp salt, unrefined

1 tbsp lemon or lime juice

1 tbsp water, or more

Method for the Pesto:
processed until combined but still chunky

Method for the Frittata:
• Roast your pumpkin. Leave the oven on 170oC after it’s finished cooking, then set aside.
• Whisk your eggs until fluffy, season, then add in the mustard. Whisk again to combine. Set aside.
• Add your oil to a warm skillet, then add in the onions and a pinch of salt. Sauté over a low to medium heat, stirring regularly, until golden brown. Add in your herbs and stir again.
• Place the pumpkin evenly around the skillet, dollop the pesto in between the pumpkin.
• Next blob the feta around the skillet and next sprinkle the olives evenly around the pan.
• Turn your pan down to low, then pour the eggs over the top of the veggies. Using a fork move the eggs and food around a little so that they’re evenly covering the veggies.
• Allow the heat to cook the bottom of the eggs a little then pop the pan into the oven.
• Cook until the eggs are set, about 20 minutes.
• Leave to cool slightly then flip out of the pan. (It may need to be encouraged to be released by running a small knife around the edge of it.)
• Now make your Tahini Cream

Method for the Tahini cream:
• Place all the ingredients in a food processor or blender and whiz til smooth. Taste and adjust to your liking.
• Remove from the mixing vessel into a bowl then mix in 2 tbsp Dukkah and stir well to combine.
• Store in an airtight container in the fridge for up to a week. It’ll get thicker once chilled.
• Store the rest in an airtight jar for months and months.

CategoryMetal

Ingredients