Recipe: Pesto Frittata by Khashayar Parsi

Can you ever find enough recipes for easy nourishing hot meals that use simple ingredients? I sure can’t. Khashayar’s latest one even quickly adjusts to small and large groups (btw, type “recipe” into this site’s search bar for find lots more of Khashayar’s delicious cooking, like this and this and this and this and more)…

Pesto Frittata by Khashayar Parsi

Measurements of ingredients are according to how many servings you want and how many eggs per serving everyone will want.

1. Roast Brussels sprouts, then set aside.
2. In a bowl, combine eggs with a little flour to thicken and a little water to smooth out. Season with pesto, salt, and pepper. Consistency should end up slightly thinner than pancake batter.
3. Sauté green beans until they’re softened and browned.
4. Arrange green beans in a circular pattern on your pan.
5. Carefully pour batter over green beans, keeping the beans arranged nicely.
6. Cook until eggs are cooked, then flip and cook the other side.
7. Plate the frittata and decorate it with the Brussels sprouts.

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