Tomato Pesto Frittatas - cooking recipe

Ingredients

3 large eggs
4 large egg whites
None None freshly ground black pepper
2 tsp olive oil
4 None beefsteak tomatoes, sliced
4 None green onions, sliced thinly
1 tbsp basil pesto, to serve
None None basil leaves, to serve

Preparation

Preheat broiler to high. Whisk eggs, egg whites and 1 tablespoon water in a bowl, until just combined. Season with pepper.
Heat 1/2 teaspoon oil in a small, non-stick flying pan on medium. Pour in 1/4 egg mixture. As egg begins to set, arrange slices of tomato and green onions over frittata. Cook 2 minutes.
Place frying pan under the broiler to finish cooking eggs. Set aside and cover with foil. Repeat with remaining mixture and ingredients to make 3 more frittatas. Slide frittatas onto warm plates and top with a few basil leaves and a drizzle of pesto.