Tomato Pesto Frittata

By á-216

Ingredients

• 8 large eggs
• 1/3 cup basil pesto
• Coarse salt and pepper
• 1 cup shredded fresh mozzarella (4 ounces), divided
• 1 teaspoon olive oil
• 2 small tomatoes, thinly sliced

Preparation

Step 1

Directions

Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. 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 and serve.