Sun-Dried Tomato and Pesto Frittata

in

Merry Christmas to all!! I'm writing this from the hospital where I'm working the weekend. Yay. ;) I wanted to pick something yummy to share on this Christmas while I had a few minutes. I figured this frittata would be just the thing. It's full of pretty Christmas colors from the green of the pesto, to the red of the tomatoes. This visually festive frittata is be the perfect thing for your Christmas brunch!

For to us a child is born, to us a son is given,
and the government will be on his shoulders.
And he will be called Wonderful Counselor,
Mighty God, Everlasting Father, Prince of Peace.
Isaiah 9:6

Frittatas such as this are perfect for make ahead breakfasts, either on a sandwich, or just eaten on their own. You can eat them cold, warm or room temperature. You can also freeze them pretty well too. They tend to get just a bit watery when they thaw, but overall a nice option!

 
 

 

Sun-dried Tomato and Pesto Frittata
Ingredients

  • 6 eggs
  • 1/4 cup whole milk
  • 1/4 teaspoon Kosher salt
  • Black pepper
  • 1-2 tablespoons basil pesto
  • 8-10 sun-dried tomatoes, chopped roughly
  • Mozzarella or ricotta cheese

Directions
Preheat the oven to 375 degrees. Line a square 9x9-inch baking dish (or 10x7-inch rectangular baking dish which is what I used) with parchment paper and lightly spray with oil. Set aside. 

Whisk together the eggs, milk, salt and pepper. Transfer to prepared baking dish. Evenly spoon the pesto over the eggs. Sprinkle the chopped tomatoes and the cheese over the eggs evenly. 

Transfer baking dish to oven and bake for 20-25 minutes, until just set in the center. Can eat hot, warm, or room temperature.