Baked Frittata with Roasted Red Peppers, Arugula and Pesto at home
- Yield 9
- Prep 15 minutes
- Cook 45 minutes
Baked Frittata with Roasted Red Peppers, Arugula and Pesto at home is a breakfast recipe on Avoteb. The yield on the card is 9. The amounts and the method are both on this page.
Ingredients
Yield: 9 servings
- 1 Tablespoon DeLallo extra virgin olive oil
- 1 cup diced white onion (about half a medium onion, peeled)
- 3 cloves garlic, minced
- 8 eggs, whisked
- 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced
- 2 handfuls baby arugula, roughly chopped
- 1 cup shredded Mozzarella cheese (I used part-skim)
- 1/4 cup DeLallo basil pesto
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
Warm oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
Warm oil in a large saute pan over medium-a hot burner. Tip in onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and saute an additional 1-2 minutes until fragrant. Lift from heat.
In a separate large bowl, stir together the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper until combined. Tip in in the onion mixture, and stir until combined.
Tip the filling into the prepared pie pan. Roast for 40-45 minutes, or until a toothpick inserted comes out clean. The frittata will rise while baking, but should settle back down once you remove it from the oven. Lift from the oven and allow the frittata to rest for at least 5 minutes. Slice and serve warm.
