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!Print
A savory, vegetarian egg casserole filled with pesto, sun dried tomatoes, and mozzarella. This dish is incredibly easy to prepare and can even be done the night before and popped in the oven the morning of. This is a great dish to bring to a brunch!
8 large eggs
1 cup pesto
1/2 cup heavy cream (or milk)
1 1/2 cup of shredded mozzarella, divided
3/4 cup grated parmesan, divided
1/2 cup sun-dried tomatoes cut into matchsticks
Preheat oven to 350 degrees.
Grease a 2.5 quart baking dish and set aside.
Gather all your ingredients and in a large bowl add your eggs, cream, and pesto. Whisk well.
Fold in 1 cup of the mozzarella, 1/2 cup of parmesan cheese, and your sun-dried tomatoes.
When everything is combined, pour the mixture into your prepared dish.
Sprinkle the remaining parmesan cheese on top, followed by the mozzarella.
Place in the oven and bake for 40 minutes or until golden brown.
Let sit for 5 minutes and then serve.
Recipe adapted from Diane Philips