1. In a medium bowl beat together the eggs, milk and Leggo's Pesto - Traditional Basil. 2. Heat the oil in a large (preferably non-stick) pan, over a medium-high heat, add the onions, sprinkle with sugar, and cook for 15 minutes, stirring occasionally or until the onion slices are golden brown. Add the garlic in the last 4-5 minutes. 3. Pour the egg mixture onto the onions in the pan and cook over a medium heat for 4-5 minutes. 4. Sprinkle the egg mixture with the grated cheese (and feta, if you are using part feta) and add salt and freshly ground pepper to taste; and finish cooking the frittata under a preheated grill for 3-4 minutes or until the frittata has set. 5. Slide the frittata out of the pan onto a serving platter and serve hot or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
