Quick vegie frittata with pesto

Instructions

1 Preheat oven to 180°C. Line an 18cm x 24cm x 4.5cm baking tin or ovenproof dish with baking paper.

2 Spray a large non-stick frying pan with olive oil and set over a medium heat. Add garlic and frozen vegetables and cook for 2-3 minutes, or until veges soften. Add spinach and spring onions. Cook, stirring, for 1-2 minutes, or until wilted. Take pan from heat. Stir through herbs and season with pepper. Set aside to cool.

3 In a large bowl, combine half of the cheese with eggs and extra whites. Add cooled vegetables and whisk to combine. Pour mixture into the prepared tin. Scatter with the remaining cheese and bake for 20-25 minutes, or until golden. Cool frittata in tin.

4 Cut frittata into portions and place in 2 airtight containers. Seal containers with lids and refrigerate overnight. When ready to eat at work, top frittata with pesto and serve with rocket, if desired.