Archive of BBC Food Recipes

Frittata with rustic rocket pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook


  1. For the frittata, heat the olive oil in a frying pan, add the potatoes and fry for 3-4 minutes. Add the onion, leek and carrot and fry for 3-4 minutes or until cooked but still firm.

  2. Whisk the egg yolks with the double cream and season with salt and freshly ground black pepper. Pour over the vegetables in the frying pan and cook until the base is set. Flip and cook on the other side for 2-3 minutes or until golden-brown. Slide onto a plate and cut into wedges.

  3. For the rocket pesto, mix together the rocket, garlic, olive oil and seasoning in a small bowl. Pour the pesto over the wedges of frittata. Serve.


For the frittata

  • 1 tbsp olive oil
  • 100g/3½oz Anya potatoes, thinly sliced lengthways
  • ½ onion, peeled, finely sliced
  • ½ leek, finely sliced
  • 2 baby carrots, sliced
  • 4 free-range egg yolks
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper

For the rocket pesto

  • large handful rocket, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp extra virgin olive oil
  • salt and freshly ground black pepper

Shopping List

Frittata with rustic rocket pesto

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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