Pesto frittata

This makes a delicious breakfast or lunch

Serves 4

8 eggs, lightly whisked
¼ cup pitted olives, sliced
½ cup sliced mushrooms
1 tablespoon pastured butter or ghee
½ red pepper (capsicum), sliced
3 tablespoons pesto
1 oz goat cheese, optional

Heat the butter in a medium sized pan that has an oven proof handle. Once hot, add the mushrooms and peppers. Cook gently until softened.

Preheat the oven to 370ºF.

Add the olives and pesto and mix lightly. Gently pour the egg mixture into the pan and spread it around evenly. Add the goat cheese.

Cook on the stove until the eggs begin to pull away from the pan. Place the pan into the oven and cook until the top has set.

Serve with a salad or steamed vegetables.