Slice the mozzarella and prepare all the ingredients.

Crack the eggs in a bowl and beat with the pesto, salt and pepper.

Grease a pan with olive oil (or ghee) and heat over a medium-high heat. Once hot, add the eggs. Lower the heat to medium-low. Cook until the top starts to firm up and the edges are turning opaque (8-10 minutes).

Add the sliced mozzarella and halved cherry tomatoes. Place under a broiler for 5-7 minutes to crisp up.

Remove from the oven and set aside to cool down. Top with fresh basil just before serving.

Slice and enjoy! This frittata can be stored in the fridge for up to 4 days, or frozen for up to 3 months.

1 ball fresh mozzarella cheese (125 g/ 4.4 oz)

6 large eggs

1 tbsp basil pesto (15 g/ 0.5 oz)

½ tsp sea salt

¼ tsp black pepper

1 tbsp extra virgin olive oil or ghee (15 ml)

1 cup cherry tomatoes, halved (150 g/ 5.3 oz)

Fresh basil, to serve

Slice the mozzarella and prepare all the ingredients.

Crack the eggs in a bowl and beat with the pesto, salt and pepper.

Grease a pan with olive oil (or ghee) and heat over a medium-high heat. Once hot, add the eggs. Lower the heat to medium-low. Cook until the top starts to firm up and the edges are turning opaque (8-10 minutes).

Add the sliced mozzarella and halved cherry tomatoes. Place under a broiler for 5-7 minutes to crisp up.

Remove from the oven and set aside to cool down. Top with fresh basil just before serving.

Slice and enjoy! This frittata can be stored in the fridge for up to 4 days, or frozen for up to 3 months.