 |
| Photo by Kay Ercius |
8 large eggs
1/3 c. basil pesto
coarse salt and pepper
1 c. shredded fresh mozzarella (4 ounces), divided
1 t. olive oil
2 small tomatoes, thinly sliced
- Preheat oven to 425 degrees.
- In a large bowl, lightly beat eggs.
- Stir in pesto, 3/4 t. salt, 1/4 t. pepper, and 3/4 c. mozzarella.
- In a 10 inch nonstick skillet, heat oil over medium heat.
- 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 or squares and serve.
