Roasted Tomato and Pepper Pesto Frittata

26 Aug

One of the best things about a really delicious and fresh pesto is its versatility.  It can used in it’s classic form on pasta, of course.  However, it’s also an excellent addition as a sandwich spread, as a topping to chicken or fish, or, as demonstrated in this application, mixed into eggs.  Here I roasted some gorgeous cherry tomatoes and a fresh bell pepper and created a lovely pesto-flavored baked frittata.  I added some baking soda to puff this up and give the other ingredients some room to breathe, so to speak.  This turned out absolutely delicious and reheated very well as leftovers the next day.

Roasted Tomato and Pepper Pesto Frittata

1 tbs. olive oil

1/2 cup multi-colored cherry tomatoes

1 green bell pepper

1/4 cup basil and parsley pesto

Kosher salt and freshly cracked black pepper

4 tbs. all natural, whole-wheat flour, divided

1/4 tsp. baking soda

Cooking spray

5 jumbo, cage-free brown eggs

2 tbs. milk

1 cup farmer’s cheese, shredded

Heat oven to 400º.

Place tomatoes and pepper on a tinfoil lined baking sheet and coat with olive oil.  Season with kosher salt and freshly cracked black pepper.  Roast about 15 minutes.  Remove tomatoes and set aside in a medium mixing bowl.  Rotate pepper and roast another 10-15 minutes.  Remove pepper from oven and place in a zip lock bag.  Once cool enough to handle, remove charred outer skin, stem, and seeds.  Chop.

Toss tomatoes and peppers with 2 tbs. flour and baking soda.  Let cool to room temperature.

In a small bowl, whisk eggs.  Add to vegetable mixture and stir well combine.  Add pesto and 3/4 cups of cheese and stir to combine.

Spray your casserole dish liberally with non-stick cooking spray.  Coat the sides and bottom of the baking dish well with the extra 2 tbs. of flour (use more if necessary).  This will form a light “crust” for your frittata, so try to make it as uniform as possible and be sure it extends to at least where your vegetable-egg mixture will fall in the casserole dish.

Pour the vegetable-egg combination into your casserole dish and use a spoon to make sure it’s even.  Bake in oven, uncovered, for 30-40 minutes until eggs are set.  Add remaining cheese to top and let melt, roughly another 5-8  minutes.

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One Response to “Roasted Tomato and Pepper Pesto Frittata”

Trackbacks/Pingbacks

  1. Geauga Family Farms CSA – Week Eleven « Kelseyincleveland's Blog - August 27, 2011

    […]  Cherry tomatoes, green bell pepper, and basil and parsley pesto all made an appearance in the roasted tomato and pepper pesto frittata.  I also made a slow cooker tomato soup that used CSA tomatoes, the recipe for which I will be […]

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