Barilla
Tomato and Pesto Frittata
- Prep
- Cook
- Skill
- Casual
Ingredients
Ingredients for 6 people
- 8 large eggs
- 1/3 cup Barilla® Rustic 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
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Instructions
- Preheat oven to 425°F
- In a large bowl, lightly beat eggs. Stir in pesto, salt, pepper, and 3/4 cup feta
- 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
- 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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