Eating In // Tomato and Pesto Frittata

 I had a bit of pesto leftover over the other day and for some reason, the first thing I thought to do with it was to make frittata Weird. I know. Not so weird if you consider how much I really love eggs. That's another story for another day. So I have this pesto and some tomatoes, an onion, spinach, and parmesan cheese and this is what I came up with. Evidently a great thing to make after you've recently made some pasta. Go ahead, make your weekday feel like a weekend and cook up this frittata. 

Makes 8 servings 
  • 8 eggs 
  • 1 cup cherry tomatoes, sliced in half 
  • 1/2 shredded parmesan cheese 
  • 2 cups spinach 
  • 1 medium onion, sliced 
  • 1/2 cup pre made pesto (homemade or store bought) 
  • 2 tbsp butter
  • salt + pepper 
  1. Preheat the oven to 375 degrees. In a medium bowl, whisk together the eggs and the parmesan. Set aside and start warming up a cast iron skillet over medium heat. Toss some butter into the pan and saute the onions, tomatoes, and spinach until soft and the onions are translucent.  2. Pour the egg and cheese mixture into the pan. Stir it around a little bit but not too much because we aren't making scrambled eggs, here. 3. Pull the pan off the heat and dollop bits of the pesto throughout and then swirl it around with a knife or fork. 4. Put the entire pan in the oven and bake for 25-30 minutes until golden and set. 

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