Bacon and Cabbage Frittata paint

Simple and delicious, this creamy avocado, feta and pesto combination is perfect when you need a quick and nutritious snack whether it be breakfast/ brunch, lunch or a light supper. Also lovely served as a side dish or as a pre-dinner starter or as a canapé at a drinks party. 

Serves 4-8


  • 1-2 ripe avocados
  • 1-2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely shredded fresh mint
  • Himalayan salt and freshly cracked pepper to season
  • 1 slice of sourdough bread per person or alternative bread
  • 50-100 grams Feta, lightly crumbled
  • 8 cherry tomatoes, halved
  • 1-2 teaspoons pea pesto per person (see below)
  • Pea shoots or green leaves of choice to garnish* opt
  • Your favourite extra virgin olive oil to drizzle

Chunky Pea & Parsley Pesto


  • 50 grams raw cashew nuts, soaked 30 mins or overnight
  • 10 grams garlic clove, lightly crushed (1-2 cloves depending on size)
  • Himalayan salt and freshly ground black pepper to season
  • 30 grams curly parsley (stalks removed weight), roughly chopped
  • 10 grams mint leaves, roughly chopped
  • 200-300 ml extra virgin olive oil
  • 300 grams frozen peas, defrosted and drained 


  1. Place nuts, garlic, parsley and mint into a food processor and blitz for a few seconds, then add the oil and continue to wiz. Lastly add the peas and use the pulse button to finish blending. (The peas should be slightly chunky). Add more oil if you want a runnier consistency. Taste and add more seasoning if necessary.  
  2. Pour into a sterilized Kilner jar and cover with a splash of olive oil. Close lid and store in fridge for 1 week. 
  • Gluten Free: Use GF bread or crackers

  • Dairy Free
  • Vegetarian

  • Vegan: Omit feta

  • Diabetic Friendly: Use oat cakes instead of sour-dough

  • Low GI: Use oat cakes instead of sour-dough

  • Low Carb: Use oat cakes instead of sour-dough

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  1. Use a fork to smash the avocado into a chunky paste. Gently mix in lemon juice, chopped mint, feta and seasoning.
  2. Place 1 slice of toasted sourdough bread per person on a medium to hot grill and toast until slightly charred, 2 to 3 minutes. Alternately use your toaster.
  3. To serve, spoon avocado mixture on each slice of toast. Top with pea pesto and halved cherry tomatoes. Top with tomato slices and season with salt and pepper as desir

Maggie's Tips

  • Avocados are rich in monounsaturated fatty acids,  B vitamins, vitamin E, potassium and fibre.  They are low in carbs and high in fat so a fantastic  food source if on a low-carb or ketogenic diet.
  • Instead of sourdough, try toasted whole-meal rye, toasted whole-meal brown bread, toasted whole-meal Turkish bread, or oat cakes or rye crackers, e.g. Finn crisps/Ryvita.
  • Add any of the following: poached egg, grilled bacon, prosciutto, fresh or smoked salmon.