Tuesday, June 5, 2012

Tomato-Pesto Frittata


8 large eggs
1/3 c. basil pesto
coarse salt and pepper
1 c. shredded fresh mozzarella, 
 (divided 3/4 c. & 1/4 c.)
1 t. olive oil
2 small tomatoes, thinly sliced
  1. Preheat oven to 425 degrees.
  2. In a large bowl, lightly beat eggs.
  3. Stir in pesto, 3/4 t. salt, 1/4 t. pepper, and 3/4 c. mozzarella.
  4. In a 10 inch nonstick skillet, heat oil over medium heat.
  5. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes.
  6. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
  7. Bake until puffed and center is just set, 10 to 12 minutes.
  8. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board.
  9. Cut into wedges or squares and serve.