Tomato and Pesto Frittata



Ingredients for 6 people

  • 8 large eggs
  • 1/3 cup Barilla® Basil Pesto
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup crumbled feta cheese (4 ounces), divided
  • 1 tablespoon olive oil
  • 2 cups baby spinach, chopped
  • 4 small heirloom tomatoes, divided
  • 1 bunch chives, chopped


  1. 1
    Preheat oven to 425°F
  2. 2
    In a large bowl, lightly beat eggs. Stir in pesto, salt, pepper, and 3/4 cup feta
  3. 3
    In a 10-inch nonstick oven-safe skillet, heat oil over medium-high. Add spinach and stir to wilt. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Thinly slice 2 of the tomatoes; arrange in a single layer on top and sprinkle with remaining feta
  4. 4
    Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes. Run a spatula around the edge and beneath before slicing into wedges. Serve remaining tomatoes, drizzled with olive oil and seasoned with fresh chives and sea salt

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