Tomato Pesto Frittata
Submitted by:Rachel Gargano
Wow. There aren't many words to describe this meal other than: Easy and Delicious. Ridiculously easy and delicious. Thank you Martha Stewart for such a genius recipe!
Ingredients
- 8 eggs (or egg substitute)
- 1/2 cup pecan-hazelnut basil pesto (recipe below)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded part-skim mozzarella
- 1 tsp olive oil
- 2 medium tomatoes, thinly sliced
- 1/2 cup packed basil
- 1/4 cup chopped hazelnuts
- 1/4 cup pecans
- 2 Tbsp olive oil
- salt and pepper
Instructions
- Preheat oven to 425F
- Blend ingredients for the pesto in a food processor or Magic Bullet (basil, hazelnuts, pecans, 2T olive oil, salt and pepper).
- In a large bowl, lightly beat the eggs, salt and pepper, and 3/4 cup mozzarella.
- In a 10-inch nonstick skillet (all metal, no plastic), heat 2 tsp oil over medium-high heat. Add egg mixture and cook, stirring occasionally, for about 3 minutes.
- Gently arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
- Bake until puffed and center is just set, about 12 minutes.
- Let sit 5 minutes then serve!
Macronutrients
| Serving size | 4 |
