Frittata di Pesto: A Step-by-Step Guide

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Frittata di Pesto

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• Oven-safe skillet (cast iron or non-stick)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula

Ingredients

  

• Ingredients
• 6 large eggs
• 1/2 cup of pesto store-bought or homemade
• 1/4 cup of grated Parmesan cheese or nutritional yeast for a vegan option
• 1/4 cup of milk or almond milk for dairy-free
• Salt and pepper to taste
• 1 cup of diced vegetables like bell peppers, zucchini, or spinach
• Optional: cherry tomatoes olives, or cooked protein (like chicken or sausage)

Instructions

 

• Method
• Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that the frittata cooks evenly.
• Whisk the Eggs: In a mixing bowl, crack the eggs and add the milk, salt, and pepper. Whisk until the mixture is well combined and slightly frothy.
• Incorporate the Pesto: Stir in the pesto and Parmesan cheese into the egg mixture until evenly blended.
• Prepare the Vegetables: Heat your oven-safe skillet over medium heat. Add a splash of olive oil and sauté the diced vegetables for about 3-4 minutes, until they are softened.
• Combine and Cook: Pour the egg and pesto mixture over the sautéed vegetables in the skillet. Stir gently to combine everything. Allow it to cook on the stovetop for 2-3 minutes until the edges start to set.
• Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden on top. A toothpick inserted in the center should come out clean.
• Let It Stand: Once done, remove the skillet from the oven and let the frittata stand for about 5 minutes. This allows it to firm up a bit.
• Serve: Slice the frittata into wedges and serve warm or at room temperature. It pairs wonderfully with a simple green salad or some crusty bread.
• Variations
• Vegetable Variations: Use seasonal vegetables such as asparagus, mushrooms, or broccoli.
• Cheese Options: Substitute Parmesan with feta, goat cheese, or mozzarella for a different flavor profile.
• Protein Additions: Add cooked bacon, ham, or chickpeas for extra protein.
• Herb Substitutes: Try different herbs like chives, parsley, or dill if you want to mix up the flavor.

Keyword Frittata di basillico, Frittata di Pesto

Frittata di Pesto is a delightful Italian dish that combines the rich flavors of eggs with the aromatic taste of basil pesto. This dish is not only easy to make but also versatile, allowing you to add a variety of ingredients based on what you have at home. From my own personal experience, I can tell you that it’s a fantastic choice for brunch, lunch, or even a light dinner. The beauty of a frittata is that it can be served warm or at room temperature, making it perfect for gatherings or meal prep. Let me show you how I make this delicious Frittata di Pesto.

Notes on What to Expect

You can expect a fluffy, flavorful frittata that is both filling and satisfying. The pesto adds a fresh and vibrant taste that elevates the dish, while the vegetables contribute texture and color. This dish is perfect for showcasing the flavors of fresh ingredients and is incredibly forgiving, so feel free to experiment.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Time to Stand: 5 minutes
• Total Time: 30-35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 250
• Cost of Ingredients: $10-$12 (depending on local prices)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Oven-safe skillet (cast iron or non-stick)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Pesto  now.

Ingredients

• 6 large eggs
• 1/2 cup of pesto (store-bought or homemade)
• 1/4 cup of grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1/4 cup of milk (or almond milk for dairy-free)
• Salt and pepper, to taste
• 1 cup of diced vegetables (like bell peppers, zucchini, or spinach)
• Optional: cherry tomatoes, olives, or cooked protein (like chicken or sausage)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Pesto  now.

Method

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that the frittata cooks evenly.
2. Whisk the Eggs: In a mixing bowl, crack the eggs and add the milk, salt, and pepper. Whisk until the mixture is well combined and slightly frothy.
3. Incorporate the Pesto: Stir in the pesto and Parmesan cheese into the egg mixture until evenly blended.
4. Prepare the Vegetables: Heat your oven-safe skillet over medium heat. Add a splash of olive oil and sauté the diced vegetables for about 3-4 minutes, until they are softened.
5. Combine and Cook: Pour the egg and pesto mixture over the sautéed vegetables in the skillet. Stir gently to combine everything. Allow it to cook on the stovetop for 2-3 minutes until the edges start to set.
6. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden on top. A toothpick inserted in the center should come out clean.
7. Let It Stand: Once done, remove the skillet from the oven and let the frittata stand for about 5 minutes. This allows it to firm up a bit.
8. Serve: Slice the frittata into wedges and serve warm or at room temperature. It pairs wonderfully with a simple green salad or some crusty bread.

Variations

• Vegetable Variations: Use seasonal vegetables such as asparagus, mushrooms, or broccoli.
• Cheese Options: Substitute Parmesan with feta, goat cheese, or mozzarella for a different flavor profile.
• Protein Additions: Add cooked bacon, ham, or chickpeas for extra protein.
• Herb Substitutes: Try different herbs like chives, parsley, or dill if you want to mix up the flavor.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Pesto  now.

Tips and Substitutions

• Dairy-Free: Replace eggs with a flaxseed meal or chickpea flour mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a vegan option.
• Gluten-Free: This recipe is naturally gluten-free, but always check your pesto and any additional ingredients.
• Make Ahead: Frittata can be made in advance and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Information Per Serving

• Calories: 250
• Protein: 15g
• Fat: 18g
• Carbohydrates: 5g
• Fiber: 1g

Closing Thoughts

I hope this guide has made making Frittata di Pesto seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below; I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking journey!