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Recipe Tags:

Food

Recipe Instructions:

Ingredients
2 eggs, beaten
1 small courgette, grated
200g tin sweetcorn, drained
1 small garlic clove, finely chopped
4 slices wholemeal bread
2 tsp green pesto
1 medium salad tomato, sliced
Method
Preheat the oven to gas 6, 200°C, fan 180°C. Beat the eggs in a bowl, then add the courgette, sweetcorn and garlic. Season with pepper and whisk together.
Grease and line a small baking tray or loaf tin with nonstick baking paper. Pour in the egg mixture and bake for 20 mins until golden on top. Flip the frittata out onto a cooling rack, leave to cool for 10 mins, then halve.
Spread 1 tsp pesto each over 2 slices of bread and set aside. Add a slice of frittata and a few slices of tomato to the plain slices of bread, then top each one with the pesto-covered slice and cut in half.