top of page



  • 1 cup packed basil leaves

  • 1/4 cup pine nuts

  • 2 tablespoons garlic powder

  • 6-7 eggs (use 7 if you have really little eggs)

  • 1/2 cup milk unsweetened almond milk 

  • 1 tsp salt

  • 1 tsp pepper

  • 2 tablespoons nutritional yeast

  • 2 large handfuls baby spinach, chopped

  • 1 cup extra virgin olive oil

1. Preheat oven to 350 F and lightly grease cast-iron pan
2. Prepare pesto; combine basil, pine nuts and garlic in a food processor or blender. Pulse until the mixture is finely chopped. Then add salt, pepper nutritional yeast and pulse while drizzling in 1/4 cup of olive oil 
3. In a large bowl, whisk together the eggs, nut milk, salt and pepper and set aside – stir in the pesto and chopped spinach.
4. Carefully pour the whisked egg mixture into to the pane
5. Gently place the baking dish into the oven and bake for 20 minutes
6. Top with fresh basil and tomatoes 

Dairy Free Pesto Frittata: Project
bottom of page