Spinach & Goat’s Cheese Frittata with Pumpkin Seed Pesto

• Olive oil, for cooking
• 1 brown onion, finely diced
• 1 bunch organic spinach, centre rib removed and roughly chopped
• 8 extra-large eggs
• 125ml (1/2 cup) Greek yoghurt
• 5ml (1 teaspoon) dried oregano
• Salt and freshly cracked black pepper
• A small bunch of flat leaf parsley, roughly chopped
• A handful of dill, roughly chopped
• 100g goat’s cheese
• Grated Parmesan cheese, to serve

For the Pumpkin Seed Pesto:

• 20g basil leaves picked
• A generous handful flat leaf parsley, stems removed
• 1 clove garlic
• 80g pumpkin seeds, toasted
• Zest of 1 lemon
• 15ml (1 tablespoon) lemon juice
• ½ cup grated Parmesan cheese
• 125ml (1/2 cup) extra virgin olive oil
• Salt and freshly cracked black pepper

For the pesto, place the basil, parsley, garlic, and pumpkin seeds in a processor. Pulse until the herbs and seeds are broken down but with some texture. Add the lemon zest and juice, Parmesan, and olive oil. Season lightly with salt and black pepper. Blitz briefly to combine.

Preheat the oven to 200°C/180°C fan/gas mark 6.

Heat 1 tablespoon of olive oil in a Le Creuset 26cm Cast Iron Signature Shallow Casserole. Add the onion and sauté over a medium heat until softened, about 8 minutes. Add the spinach and wilt down, about 3-4 minutes. Season lightly.

Place the eggs and yoghurt in a mixing bowl and whisk to combine. Season with oregano, salt, and black pepper. Add the parsley and dill. Pour the egg mixture over the spinach. Top with goat’s cheese. Bake for 25-30 minutes until golden.

Serve with pumpkin seed pesto and extra Parmesan.