No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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


  • 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


  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 Note

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

Reviews (1)

  • Jillian 1 Dec, 2013

    This was really fast and easy! I added just a splash of 2 % milk (for fluffiness), and put fresh basil on top, along with the tomatoes and cheese, which came out really beautiful. For the future, I would add salt into the egg mix (that's left out of the directions, though I guess it should be obvious), and some sea salt or kosher salt sprinkled lightly on top might be pretty as well.

    Delicious and took less than 30 minutes total.

Related Topics