The 33rd recipe I’ve made for this group is Pesto-Pepper Frittata with Squash and can be found in the Whole30 Cookbook on page 19. Margaret's post is here.
Ingredients: basil leaves, pine nuts, garlic, salt, black pepper, olive oil, red bell pepper, onion, eggs, and butternut squash.
Over the years I have made many frittatas but never one quite like this one. Butternut squash in a frittata? Topped with pesto? It sounded a bit questionable but Margaret and I both decided we were going to go for it. Such a great recipe, full of flavor, the butternut works so well with the eggs and the pesto on top is fun to drag through each bite, adding a bright fresh taste to everything. A perfect lunch on a nice sunny spring day. Definitely a repeat.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.