Photo from MarthaStewart.com
A little flashback of a recipe Penelope made for us years ago that somehow never got published. This grey, snowy, icy Spring when many are dreaming of summer seemed like just the moment. A touch of summer flavors while we are waiting for Spring and Summer.
Whipped this up the other day for farmer lunch (with our frozen tomatoes, though it would be equally delicious with fresh!)….very tasty and quick to boot! Recipe from Martha.
Ingredients
8 large eggs
1/3 cup pesto (any flavor)
salt and pepper
1 cup shredded mozzarella (4 oz), divided (I didn’t have mozz. on hand, so I subbed in parmesan and it worked out great)
1 tsp. olive oil
2 small tomatoes, sliced (or whole frozen cherry tomatoes!)
Directions
- Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella or other cheese. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining cheese. If using frozen tomatoes, let them thaw a smidge if you need to cut them.
- Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.