Pesto Tomato Frittata with Fresh Basil and Cheese

Frittata with Pesto and Tomatoes

Category: Main Courses
Servings: 4

Ingredients:

Instructions:

To make this delicious Frittata with Pesto and Tomatoes, begin by preparing the pesto (if you already have homemade pesto, feel free to use it in the indicated quantity).

1. Make the Pesto:
   Start by reducing the garlic clove to a paste. You can either use a mortar and pestle or a food processor for this. Once the garlic is finely mashed, add the fresh basil leaves to the mix. As you grind, the leaves will release their vibrant green liquid. Next, incorporate the pine nuts and continue to grind. Gradually add the grated Parmigiano Reggiano and Pecorino cheese while continuing to grind until you have a smooth, fragrant paste. Slowly pour in the extra virgin olive oil while stirring the mixture to combine everything evenly. Once the pesto is ready, cover it with plastic wrap to prevent it from oxidizing and set it aside.

2. Prepare the Tomatoes:
   Wash the tomatoes under cold water. Cut one tomato into small cubes by removing the stem, slicing it in half, and scooping out the seeds with a spoon. Chop the remaining tomato into thin slices for layering. Set both the diced and sliced tomatoes aside.

3. Prepare the Frittata Mixture:
   Crack the eggs into a bowl and whisk them lightly for a few seconds. Once the eggs are slightly frothy, add the pesto you prepared earlier and stir to incorporate. Then, tear up some fresh basil leaves and mix them into the egg-pesto blend. Add a pinch of salt and black pepper to taste, and stir until everything is well combined.

4. Assemble the Frittata:
   Preheat your oven and line a 26cm (10-inch) cake pan with parchment paper. Begin by laying half of the sliced tomatoes on the bottom of the pan, arranging them evenly. Next, pour the egg-pesto mixture into the pan, making sure it fills the pan evenly. Smooth out the top to eliminate any gaps.

5. Finish the Frittata:
   Add the remaining tomato slices on top of the egg mixture for a burst of color and flavor. Place a fresh basil leaf on top of each tomato slice to create a stunning contrast of colors.

6. Bake and Serve:
   Place the pan in the preheated oven and bake until the frittata is fully set and golden brown on top. Once done, remove from the oven and allow it to cool slightly. You can serve this frittata warm or at room temperature, depending on your preference.

Enjoy this light yet flavorful Frittata with Pesto and Tomatoes as a hearty meal or a delightful side dish!

This recipe beautifully balances the richness of pesto with the freshness of ripe tomatoes, making it perfect for a satisfying meal. The frittata can be served warm or cold, making it versatile for any occasion. Whether you’re preparing it for a weekend brunch, a light dinner, or a special gathering, it’s sure to be a hit!