Frittata with Pesto and Peas
A frittata is a great quick weeknight meal. It’s also a great way to use up any vegetables on their last leg, leftover meat, or even leftover pasta or risotto. Feel free to adjust the recipe to your taste or ingredient availability. The key is to cook or reheat the vegetables or meat in the pan first, and then pour the whisked eggs in the pan over the heated vegetables. With this recipe I had extra homemade pesto that I needed to use. Talk about a flavor punch. Frittatas are also great to make ahead, as it tastes just as well cold or at room temperature. You could even take it on a picnic, just slice and wrap and no utensils are needed.
Prep Time: 5 minutes
Cook Time: 20 minutes
½ cup milk (optional)
½ cup shredded mozzarella
½ cup frozen peas, thawed (or asparagus cut into half inch pieces)
2-3 tablespoons olive oil
¼ cup pesto
½ teaspoon sea salt
10-inch non-stick, ovenproof skillet
Preheat the oven to 375 degrees Fahrenheit.
Whisk together the 6 eggs, ½ cup milk (if using), ½ cup shredded mozzarella cheese, ¼ cup pesto, and ½ teaspoon sea salt.
Heat the skillet over medium heat and add in the olive oil. Heat for 30 seconds.
Add in the thawed frozen peas (or asparagus) and cook until the peas are hot, or until the asparagus is crisp-tender.
Pour in the egg mixture and let it cook for about 5-8 minutes. When the edges begin to get firm pull the egg away from the edges with a spatula and angle the pan to let the raw egg run underneath.
After about 8 minutes, cover the pan and place it in the 375 degree Fahrenheit oven for about 8-10 more minutes or until firm. Alternatively, you can slide the frittata out of the pan onto a large plate and invert the frittata (carefully) back into the pan to finish cooking it on the stove. I like the oven.
Cut into wedges and serve hot, cold, or room temperature. It’s great with a salad.