Pesto Tomato Frittata

by ADMIN on JUNE 18, 2012

Oh. My. Goodness.

Seriously. There aren’t many words to describe this dish other than:

1. Easy

2. De.Lish.Us

Ridiculously delicious. And ridiculously easy.

Martha Stewart is a genius.

Make this. Now. It’ll take you 25 minutes from start to finish.

Pesto Tomato Frittata

Author: Adapted from Martha Stewart Prep time: 15 mins Cook time: 12 mins Total time: 27 mins Serves: 4

Delicious egg frittata with pesto and succulent tomatoes

Ingredients

• 8 eggs

• ½ cup pecan-hazelnut basil pesto (recipe below)

• ½ tsp salt

• ¼ tsp pepper

• 1 cup shredded part-skim mozzarella

• 1 tsp olive oil

• 2 medium tomatoes, thinly sliced

• FOR THE PESTO:

• ½ cup packed basil

• ¼ cup chopped hazelnuts

• ¼ cup pecans

• 2 Tbsp olive oil

• salt and pepper

Instructions

1. Preheat oven to 425F

2. Blend ingredients for the pesto in a food processor or Magic Bullet (basil, hazelnuts, pecans, 2T olive oil, salt and pepper).

3. In a large bowl, lightly beat the eggs, salt and pepper, and ¾ cup mozzarella.

4. 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.

5. Gently arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.

6. Bake until puffed and center is just set, about 12 minutes.

7. Let sit 5 minutes then serve!

Enjoy!