Pesto and Tomato Frittata

This Pesto and Tomato Frittata combines the vibrant flavors of fresh basil pesto and juicy tomatoes for a delightful brunch option. It's easy to prepare and perfect for a cozy morning or a gathering with friends.

Ingredients

• Large Eggs - 4
• Fresh Basil Pesto - 4 tablespoons
• Cherry Tomatoes - 150 grams, halved
• Grated Parmesan Cheese - 30 grams
• Olive Oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Fresh Basil Leaves - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, whisk together the eggs, pesto, salt, and black pepper until well combined.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for about 3-4 minutes, gently stirring the edges to allow uncooked egg to flow to the bottom.
5. Once the edges are set but the center is still slightly runny, arrange the halved cherry tomatoes on top and sprinkle with grated Parmesan cheese.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
7. Remove from the oven, let it cool for a minute, then slice and garnish with fresh basil leaves before serving.

Nutrition

• Calories: 310
• Protein: 22 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in protein from eggs, which supports muscle health.
• Contains vitamins and antioxidants from tomatoes and basil, promoting overall health.

Tags