Whether you tuck into this easy meal for breakfast, brunch, dinner or lunch, you wont be disappointed. Egg and avocado are a classic combo, but add pistachio pestoΒ and you enter a new nutty realm of flavour heaven.
- Preheat oven to 170C/150C fan-forced. Grease a 2cm-deep, 23cm x 33cm swiss roll pan. Line base and 2 long sides with baking paper, extending paper 2cm above edges of tray.
- Arrange broccoli and asparagus in prepared pan. Scatter with peas. Whisk eggs and milk together. Pour egg mixture into pan over vegetables. Season with salt and pepper. Bake for 20 to 25 minutes or until egg is set. Using baking paper, immediately transfer egg from tray to a chopping board. Cut into 8 triangles.
- Meanwhile, place mint, garlic, parmesan and pistachios in a small food processor. Process until finely chopped. Add oil and lemon juice. Process until combined.
- Cut each avocado half into wedges. Place egg triangles on serving plates. Top with avocado, pesto and fetta. Season with salt and pepper. Drizzle with extra oil. Serve with toasted bread and extra mint.
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