Vegetarian Pesto Frittata

Vegetarian pesto frittata is a savory egg breakfast with rich pesto, mozzarella, parmesan, and sun-dried tomatoes that will leave your guests craving more.

Breakfast is my absolute LEAST favorite meal of the day.

I’m serious. I usually want to just grab and go or not eat any breakfast at all. With kids, this had to change. Breakfast was a must. It still drives me crazy, but I’m getting better at accepting the fact.

While I’ve been experimenting with different breakfast dishes, I have come to realize I want something quick to prepare, something that can provide me with more than one serving for multiple breakfasts, and something that isn’t messy.

This pesto frittata is something you can prepare the night before and pop it in the oven in the morning. No morning stress or kitchen cleanup. Oh, AND it can provide me with breakfast for multiple days. Win-win.

Gather all your ingredients and put your eggs in one large bowl. Set your oven for 350 degrees and grease a baking dish.

In your large bowl, whisk together your eggs, pesto, and heavy cream (or milk) until well blended.

Once your eggs are a smooth consistency, add your cheeses and sun-dried tomatoes. You will need to fold these into the mix.

In your prepared baking dish, add your egg mix and top with remaining parmesan and mozzarella cheese. Put it in the oven uncovered and bake for about 40 minutes. When you remove the pesto frittata from the oven, make sure the center is solid and let it sit for about 5 minutes.

Serve and enjoy!

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