SHOPPING LIST:
1 bunch baby celery
2 Tablespoons Bella Cucina extra virgin olive oil
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
8 organic eggs
1/4 cup whipping cream
2 Tablespoons Bella Cucina Fresh Basil Pesto
1/4 cup grated Parmesan Cheese
PREPARATION: Preheat oven to 375 degrees.
Coarsely chop the celery, reserving some of the leaves for garnishing the top. If your celery doesn't have leaves, you can use Italian parsley leaves. In an 8 or 9 inch non-stick pan, heat 2 Tablespoons olive oil over medium heat. Add the celery and salt. Cook for 4-6 minutes, stirring often, until the celery is tender. Remove from the heat and place in a non stick or oiled oven-proof casserole dish.
Whisk the eggs with the cream, then add basil pesto until blended. Pour the eggs mixture over the cooked celery. Top with the parmesan and reserved celery leaves. Place in the oven and cook 25-30 minutes, or until the edges pull away from the sides of the pan and the frittata puffed up in the center.
Cool slightly. Cut into wedges and serve warm or snack all day long at room temperature.
VARIATION:
- Substitute the recipe with seasonal vegetables from the farmer's market and any of our famous pestos