Superfood Pesto and Pea Frittata



  • 4 eggs
  • ¼ cup almond milk
  • ½ onion, diced
  • ½ green bell pepper, diced
  • ½ zucchini, sliced
  • ¼ cup peas 
  • Handful of spinach
  • 1 Tbsp olive oil 
  • Salt and pepper to taste
Superfood Pesto
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  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk eggs with almond milk, salt, and pepper and set aside.
  3. Place diced onions with oil in a cast iron skillet over medium heat. Cook until tender and translucent.
  4. Add diced bell pepper and zucchini and allow to soften.
  5. Meanwhile, combine all superfood pesto ingredients in a food processor and pulse until emulsified.
  6. Transfer pesto to the cast iron along with thawed peas and spinach. Gently stir the vegetables until well coated with the pesto.
  7. Pour the whisked eggs over the vegetable mixture and allow to cook until edges are golden brown, approximately 5-7 minutes.
  8. Transfer the cast iron into the oven and cook for 10-12 minutes.
  9. Once the center is firm and set, remove from the oven and allow to slightly cool before serving.