TOMATO-PESTO FRITTATA
Featuring the flavors of the season's greatest salad -- the caprese -- this vividly colored, garden-fresh frittata makes a gorgeous meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 306 g, Fat 24 g, Fiber 1 g, Protein 20 g, SaturatedFat 8 g
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altaf sajjad
[email protected]Yum!
lubnasaleem saleem
[email protected]This frittata is a great make-ahead breakfast or lunch. It's also perfect for picnics or potlucks.
faith uche
[email protected]I added some chopped spinach to this frittata and it was delicious. It's a great way to get some extra vegetables into your diet.
Badminton Adventure
[email protected]This recipe is a great way to use up leftover pesto. It's also a very easy and quick meal to make.
Jannette Morgan
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this frittata. The pesto and cheese helped to balance out the flavor of the tomatoes.
Rana qasim
[email protected]This frittata is a great way to start the day. It's packed with protein and vegetables, and it's also very flavorful.
Shiva biswas
[email protected]I made this for a brunch party and it was a big hit. Everyone loved the combination of flavors and how easy it was to eat.
markus kimozo
[email protected]I followed the recipe exactly and it turned out perfectly. The frittata was light and fluffy, and the flavors were amazing.
Jean Samuel Marcelin
[email protected]This recipe is a keeper! I love the combination of tomatoes, pesto, and cheese. It's also very easy to make and it's a great way to use up leftover tomatoes.
Rahamat Ullah
[email protected]I've made this frittata several times and it's always a hit. It's a great way to use up leftover tomatoes and pesto, and it's always a crowd-pleaser.
Vincent Vega
[email protected]This frittata is a great make-ahead breakfast or lunch. It's also perfect for picnics or potlucks.
Ovayo Qoko
[email protected]I added some chopped spinach to this frittata and it was delicious. It's a great way to get some extra vegetables into your diet.
Bahaa Zaarour
[email protected]This recipe is a great way to use up leftover pesto. It's also a very easy and quick meal to make.
AAMIR VLOGS
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this frittata. The pesto and cheese helped to balance out the flavor of the tomatoes.
Aletha Mitchell
[email protected]This frittata is a great way to start the day. It's packed with protein and vegetables, and it's also very flavorful.
Mehmood Mehmood ali
[email protected]I made this for a brunch party and it was a big hit. Everyone loved the combination of flavors and how easy it was to eat.
Salha Faraj
[email protected]I followed the recipe exactly and it turned out perfectly. The frittata was light and fluffy, and the flavors were amazing.
Taslima Begum
[email protected]This recipe is a keeper! I love the combination of tomatoes, pesto, and cheese. It's also very easy to make and it's a great way to use up leftover tomatoes.
Mahliyo Aminbaeva
[email protected]I've made this frittata several times now and it's always a winner. It's a great way to use up leftover tomatoes and pesto and it's always a crowd-pleaser.
Kierah Knobel
[email protected]This frittata was a huge hit with my family! The flavors of the tomatoes, pesto, and cheese all came together perfectly. It was also very easy to make, which is always a plus.