Tomato-Pesto Frittata
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Everyday Food, June 2012
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 4
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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
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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.
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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.
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