Looking for an easy one-pot meal, but want to take a break from using your slow cooker? Try this Tomato Pesto Frittata. This egg, tomato, basil, and feta dish is a perfect quick, weeknight meal or a wonderful addition to a weekend brunch.
Tomato Pesto Frittata
Fix-It and Forget-It Vegetarian Cookbook p. 198
Makes 4 servings
Makes 4-6 servings
Prep. Time: 10 minutes
Cooking Time: 15 minutes
3-5 scallions, chopped
2 Tbsp. olive oil
2-3 fresh tomatoes, chopped
1 Tbsp. half-and-half
salt and pepper, to taste
¼ cup slivered fresh basil,
3 oz. feta cheese, crumbled
2 Tbsp. coarsely chopped pine nuts
In large oven-proof skillet, sauté scallions in olive oil for 2-3 minutes.
Add tomatoes and cook until heated through, about 3-5 minutes. Turn off heat but leave vegetables in skillet.
Whisk together eggs, half-and-half, salt and pepper in a bowl. Stir in 2 Tbsp. of slivered basil.
Pour egg mixture evenly over tomato/scallion mixture. Do not mix.
Turn heat on to medium-low to cook eggs. Do not scramble but gently tilt skillet and lift edges of cooked egg with a spatula. This will let the uncooked egg run to the bottom of the pan. Cook for about 5 minutes, or until eggs begin to set.
Turn off heat and sprinkle top with feta, pine nuts and rest of basil.
Place under broiler until nuts begin to brown, about 3-5 minutes.
Remove from oven and cut into pie shaped wedges.
This dish can be served any time of day. It is great as a main dish for a Sunday brunch or as a quick, healthy dinner.
Great with crusty toast.
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