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  1. Method

    • Whisk together eggs, KNORR Hollandaise Gluten Free Sauce and flour. Add roast vegetables and basil. Season to taste.
    • Pour mixture into a large baking tray. Bake in a combi oven for 40 minutes or until firm. Cool
    • Combine pesto and HELLMANN'S Real Mayonnaise.
    • To assemble, spread pesto mayo over the bread. Top with lettuce, beetroot and slices of frittata.