Tomato Pesto Frittatas

• 3 large eggs
• 4 large egg whites
• None None freshly ground black pepper
• 2 tsp olive oil
• 4 None beefsteak tomatoes, sliced
• 4 None green onions, sliced thinly
• 1 tbsp basil pesto, to serve
• None None basil leaves, to serve

1. Preheat broiler to high. Whisk eggs, egg whites and 1 tablespoon water in a bowl, until just combined. Season with pepper.
2. Heat 1/2 teaspoon oil in a small, non-stick flying pan on medium. Pour in 1/4 egg mixture. As egg begins to set, arrange slices of tomato and green onions over frittata. Cook 2 minutes.
3. Place frying pan under the broiler to finish cooking eggs. Set aside and cover with foil. Repeat with remaining mixture and ingredients to make 3 more frittatas. Slide frittatas onto warm plates and top with a few basil leaves and a drizzle of pesto.

eggs, egg whites, ground black pepper, olive oil, beefsteak tomatoes, green onions, basil pesto, basil

Taken from recipes-plus.com/api/v2.0/recipes/24015 (may not work)