Under 30 Minutes

Tomato-Pesto Frittata

Featuring the flavors of the season's greatest salad -- the caprese -- this vividly colored, garden-fresh frittata makes a gorgeous meal.

  • Prep:
  • Total Time:
  • Servings: 4
Tomato-Pesto Frittata

Source: Everyday Food, June 2012

Ingredients

  • 8 large eggs
  • 1/3 cup basil pesto
  • Coarse salt and pepper
  • 1 cup shredded fresh mozzarella (4 ounces), divided
  • 1 teaspoon olive oil
  • 2 small tomatoes, thinly sliced

Directions

  1. Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.

  2. Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.

Cook's Notes

Anytime Eats
This easy egg dish works equally well as the centerpiece of brunch or a quick dinner.

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