Tomato Pesto Frittata

Tomato Pesto Frittata

Prep Time

5 Minutes

Cook Time

25 Minutes


  • 6 Large Eggs
  • ¼ Cup 1% Low-Fat Milk
  • 2 tbsp. Store-Bought Basil Pesto
  • 1 tsp. Garlic Powder
  • ¼ tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • 1 tbsp. Olive Oil
  • ½ Small Red Onion, Thinly Sliced
  • 2 Cups Spinach, Chopped
  • 1 (14.5 Oz) Can Petite Diced Tomatoes, Drained
  • 1 Cup Fresh Or Frozen Mixed Vegetables Diced E.G. Broccoli, Zucchini, Asparagus, Carrot, Peas,
  • Cauliflower, Mushrooms Fresh Parsley, For Garnish

Serving size:

¼ frittata

Per serving:

Calories 240 ; Total Fat 14 g; (Sat Fat 3.5 g); Protein 13 g; Carb 14 g; Fiber 2 g; Cholesterol 280 mg; Sodium 460 mg; Total Sugar 6 g (includes 0 g Added Sugars)

Tip from Ellie:

Freeze any leftover pesto in an ice cube tray, then pop the cubes into a freezer bag
so you have them on hand to add flavor to sauces and stews, or make this dish
again (which you will definitely want to do!).

Preparation Steps:

  1. Preheat the oven to 425°F.
  2. Whisk together the eggs, milk, pesto, garlic powder, salt, pepper and set aside.
  3. In a large, oven safe skillet, heat oil over medium heat. Add onions and saute until softened and translucent, about 5 minutes. Add in spinach, tomatoes and vegetables of choice; saute until the spinach is wilted and veggies are tender.
  4. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Transfer to theoven and bake until puffed and center is just set, 10 to 12 minutes. Let sit for 5 minutes. Run a spatula around the edge and beneath before slicing into wedges. Garnish with chopped parsley and serve warm. Enjoy!
© Tomato Wellness