Tuscany Frittata

By ccavaletti

Ingredients

• 8 large eggs
• 1/3 c basil pesto
• Coarse salt and pepper
• 1 c (4 oz) shredded fresh mozzarella, divided
• 1 tsp olive oil
• 2 small tomatoes, sliced thin
• 4 slices of bacon, cooked and crumbled

Preparation

Step 1

Preheat oven to 425º. Gently whisk eggs in a large bowl. Mix in pesto, salt, pepper and 1/2 c mozzarella.

Heat oil to medium-high in a large nonstick oven-able skillet.

Pour egg mixture into skillet. Stir while cooking (2 minutes). Place tomatoes on top. Top with remaining cheese.

Place skillet in oven. Bake until puffed (10 minutes). Remove from oven. Sprinkle with bacon. Cut into wedges and serve.

From the 2014 Market Day calendar.