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.