This Creamy Pesto Frittata recipe is my go-to for a quick, impressive, and utterly delicious brunch or light dinner. It's surprisingly simple to make, requiring only a handful of ingredients and minimal fuss. Plus, it's incredibly versatile. I've even been known to sneak some leftover roasted veggies in there for an extra flavor boost!
One time, I was invited to a friend's house for brunch, and I brought this frittata. Let me tell you, it was a total hit! Everyone was raving about the creamy texture and the fresh, vibrant flavors. It's the kind of dish that makes people smile, and honestly, what's better than that? I swear, I felt like a culinary superstar. It's also fantastic for meal prep! Make it on a Sunday and enjoy it all week!
Required Equipments
- 9-inch cast iron skillet
- Whisk
- Mixing bowl
- Spatula
- Oven
Creamy-Pesto-Frittata
A simple, flavorful, and surprisingly easy recipe for a creamy pesto frittata that is perfect for brunch, lunch, or a light dinner. This recipe is guaranteed to impress your friends and family.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Trust me on this; you want it nice and toasty for perfect egg setting.
- Grab your 9-inch cast iron skillet (or oven-safe skillet) and give it a light greasing with olive oil. We don't want any sticking disasters here!
- In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper. Make sure it's all nicely combined—no streaks of egg white allowed!
- Stir in about 2/3 of your pesto. Reserve the rest for garnish later. Think of it as a delicious secret weapon.
- Evenly spread the pesto egg mixture in your skillet. Trust me, this is where your spatula comes into its own.
- Scatter your cheese (I like a mix of parmesan and mozzarella. Its up to you!), and then gently arrange your cherry tomatoes on top. Don't overcrowd them; they'll shrink as they cook.
- Carefully transfer the skillet to your preheated oven. Baking time is approximately 25-30 minutes, or until the frittata is set and lightly golden brown on top. Keep an eye on it, though! Ovens can be fickle creatures.
- Once it’s cooked, let it rest for 5-10 minutes before slicing and serving. This helps it set up nicely, preventing any soggy surprises.
- Garnish with the remaining pesto and extra basil leaves if desired. And a sprinkle of extra parmesan never hurts, right?
📝 Notes
- Feel free to experiment with different cheeses! A blend of parmesan and mozzarella is classic, but other options like Gruyere or fontina are also lovely.
- If your pesto is particularly thick, you may need to add a tablespoon or two of extra milk to the egg mixture to achieve a pourable consistency.
- Don’t overbake your frittata. Over-baked eggs are a sad day for all involved.
🍎 Nutrition
Calories: 350 kcal
Protein: 20 g
Fat: 25 g
Carbohydrates: 10 g
Fiber: 2 g
Calcium: 180 mg
