Frittata with Macadamia Pesto and Tahini Cream

Frittata with Macadamia Pesto and Tahini Cream.

Method for the Pesto:

• processed until combined but still chunky

Method for the Frittata:

• Roast your pumpkin. Leave the oven on 170oC after it’s finished cooking, then set aside.
• Whisk your eggs until fluffy, season, then add in the mustard. Whisk again to combine. Set aside.
• Add your oil to a warm skillet, then add in the onions and a pinch of salt. Sauté over a low to medium heat, stirring regularly, until golden brown. Add in your herbs and stir again.
• Place the pumpkin evenly around the skillet, dollop the pesto in between the pumpkin.
• Next blob the feta around the skillet and next sprinkle the olives evenly around the pan.
• Turn your pan down to low, then pour the eggs over the top of the veggies. Using a fork move the eggs and food around a little so that they’re evenly covering the veggies.
• Allow the heat to cook the bottom of the eggs a little then pop the pan into the oven.
• Cook until the eggs are set, about 20 minutes.
• Leave to cool slightly then flip out of the pan. (It may need to be encouraged to be released by running a small knife around the edge of it.)
• Now make your Tahini Cream

Method for the Tahini cream:

• Place all the ingredients in a food processor or blender and whiz til smooth. Taste and adjust to your liking.
• Remove from the mixing vessel into a bowl then mix in 2 tbsp Dukkah and stir well to combine.
• Store in an airtight container in the fridge for up to a week. It’ll get thicker once chilled.
• Store the rest in an airtight jar for months and months.