Fresh from your Garden: Tomato Pesto Frittata
Have extra tomatoes in your garden that you need to use? Try this amazing tomato frittata recipe for your next summer brunch. Our family loves this recipe—my son normally sticks his nose up at the sight of tomatoes, but since they are cooked into the eggs, he not only eats them, but also asks for more! This recipe also makes fantastic leftovers—try it for a quick and easy dinner, too!
Ingredients:
- 8 large eggs
- ½ cup basil pesto
- 1 cup crumbled feta cheese
- 1-teaspoon olive oil
- 2 tomatoes (thinly sliced)
- Salt and pepper to taste
Directions:
Step 1. Preheat oven to 425 degrees.
Step 2. In a large bowl, whisk eggs and stir in pesto, feta cheese, salt and pepper.
Step 3. Coat a large non-stick skillet with olive oil and pour egg mixture into skillet.
Step 4. Cook on high for 1-2 minutes and add thinly sliced tomatoes.
Step 5. Place skillet in oven and baked for 12-14 minutes or until the center of the frittata is firm.
Step 6. Let cool for a couple of minutes; use a rubber spatula to slice frittata and serve immediately.
- 8 large eggs
- ½ cup basil pesto
- 1 cup crumbled feta cheese
- 1-teaspoon olive oil
- 2 tomatoes (thinly sliced)
- Salt and pepper to taste
- Preheat oven to 425 degrees.
- In a large bowl, whisk eggs and stir in pesto, feta cheese, salt and pepper.
- Coat a large non-stick skillet with olive oil and pour egg mixture into skillet.
- Cook on high for 1-2 minutes and add thinly sliced tomatoes.
- Place skillet in oven and baked for 12-14 minutes or until the center of the frittata is firm.
- Let cool for a couple of minutes use a rubber spatula to slice frittata; serve immediately.
