Wednesday, May 23, 2012

Basil Pesto and Tomato Frittata

I'm in love with frittatas for a few reasons: first, they are usually cheap to make, second, they can be pretty healthy, third, they make eggs look classy, fourth, my kids eat them with little complaint, and finally I just like saying the word "frittata". Go ahead say it out loud, doesn't it sound fun and classy all at the same time. Or maybe I'm just sleep deprived and easily amused. Either way this will probably be the first of many frittata recipes I share.  You can do so much with a bowl of eggs, a pan, and an oven!

This recipe was adapted from the June issue of Everyday Food

9 eggs
1/3 cup basil pesto (store bought is fine)
1/2 teaspoon pepper
3/4 cup shredded mozzarella, plus a 1/4 cup for the final sprinkle before going into the oven
2-3 teaspoons of olive oil
1 tomato sliced thinly, or a handful of cherry tomatos cut in half

Preheat the oven to 425 degrees
In a bowl mix the eggs, pesto, pepper and 3/4 cup of mozzarella together. Heat a 10 inch frying pan on medium heat with the olive oil in it. Add the egg mixture and stir on medium heat for 2 minutes. Lay the tomato slices on top of the egg mixture and sprinkle the 1/4 cup of cheese on top. Place in the oven and bake for 12 minutes. Then turn the broiler on and bake for another 3-4 minutes until the top is nice and brown and center is puffed. Let set for 5 minutes and then cut into wedges and serve.
This is a go-to for quick dinners, brunches, bridal and baby showers, you name it! Sorry for the grainy photos, I snapped them with my phone right before dinner and didn't even think to pull my camera out, I had little bellies that were hungry and needed filling ;)


  1. I now know what's for lunch! My girls are laying overtime and the basil is finally ready to be picked so this is perfect! Thanks once again ko for a wonderful idea.

  2. I love them too, thanks for the recipe!