Frittata with Pesto and Early Girl Tomatoes
Late summer tomatoes and freshly made pesto adds a nice contrast in both flavor and color to this delicious, rustic, frittata. Serves 4
Ingredients
- 1/8 cup pine nuts , toasted
- 1 garlic clove , minced
- 1 1/2 cup fresh basil leaves , plus additional for garnish
- Juice of 1/2 lemon
- 1/4 cup Parmigiano Reggiano , grated, plus additional for serving
- 1/3 cup , plus 2 tablespoons extra-virgin olive oil
- 2 early girl tomatoes , sliced
- 6 large eggs
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- In a large mortar, mash together the garlic and salt. Add the pine nuts, basil, lemon juice, and 1/3 cup olive oil and continue mashing into a paste. Set aside.
- Whisk the eggs together in a medium bowl. Add the pesto and Parmigiano Reggiano, and season with salt and pepper. Stir until combined.
- Heat the remaining 2 tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add the eggs to the pan and cook for 4 minutes. Arrange the tomatoes over the top. Place in the oven and bake for 20 to 25 minutes. Remove from the oven.
- Garnish with fresh basil leaves and sprinkle with additional Parmigiano Reggiano, if desired. Slice into wedges and serve immediately.
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