This Mediterranean Frittata is perfect for brunch on a Sunday morning and was originally developed for my 7th cookbook ‘The Healthy Mix III’, however we decided to release it on skinnymixers.com instead! While olives might not be considered by most a traditional breakfast ingredient, they are a wonderful way to start the day out with a hit of healthy heart protecting and inflammation fighting fats.

skinnymixer's Mediterranean Frittata   Print Prep time 3 mins Cook time 17 mins Total time 20 mins   Author: skinnymixer's Recipe type: Breakfast Serves: 2-3 Ingredients Pesto 40 g | 1.4 oz Kalamata olives, pitted 40 g | 1.4 oz semi dried tomatoes 2 cloves garlic, peeled 15 g | 0.5 oz pine nuts 10 g | 0.3 oz balsamic vinegar 20 g | 0.7 oz olive oil 5 g | 0.2 oz basil Frittata 6 eggs 50 g | 1.8 oz full fat cottage cheese or quark (omit for dairy free) ½ tsp salt baking paper 200 g | 7 oz pumpkin, small cubes To Serve fresh rocket or baby spinach Instructions Wet and wring out a piece of baking paper and cover the top, flat steaming tray. Add all pesto ingredients to mixer bowl, blend for 20 sec/speed 5/MC on or until desired consistency is reached. Remove pesto from mixer bowl and set aside. Without washing the bowl add eggs, cottage cheese and salt to mixer bowl. Blend 15 sec/speed 5/MC on. Pour onto prepared baking paper. Give the mixing bowl a quick rinse, then add 400 g or 14.1 oz water to mixing bowl, insert simmering b...