by ADMIN on JUNE 18, 2012
Oh. My. Goodness.
Seriously. There aren’t many words to describe this dish other than:
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
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
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 ¾ 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!