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


Recipe Summary

10 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

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

Reviews (1)

148 Ratings
  • 5 star values: 25
  • 4 star values: 37
  • 3 star values: 47
  • 2 star values: 33
  • 1 star values: 6
Rating: 4 stars
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.