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Original Post: https://www.evolvingtable.com/baked-frittata-with-pesto-tomatoes/

A wooden serving spoon holding a serving of a Baked Frittata with Pesto, Tomatoes, and Goat Cheese.
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4 from 2 votes

Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese

Baked Frittata with Pesto, Tomatoes & Goat Cheese is an easy breakfast bake that is low-carb, vegetarian and gluten-free!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 9 servings
Author: London Brazil

Ingredients

  • 1-2 Tbsp olive oil
  • 1 c sweet onions finely chopped
  • 2 cloves garlic minced
  • 12 large eggs
  • ⅓ c pesto prepared
  • 1 tsp salt
  • ½ tsp pepper
  • 1 c roasted tomatoes cut into ½ - inch pieces
  • 1 c arugula torn into bite-sized pieces
  • 6 oz goat cheese crumbled

Instructions

  • Preheat oven to 350 degrees.
  • In a medium skillet drizzle olive oil and add onions. Saute onions over medium heat for 5-7 minutes, or until they become translucent.
  • Add garlic and saute for an additional 2-3 minutes. Let onions cool until they are close to room temperature.
  • In a large bowl combine eggs, pesto, salt and pepper. Whisk to combine.
  • Add tomatoes, arugula, goat cheese and onions. Stir until incorporated.
  • Spray a 9 x 9-inch square baking dish with non-stick cooking spray.
  • Pour mixture into baking dish and bake for 42-48 minutes, or until a toothpick inserted in the center comes out clean.
  • Serve with additional pesto, if desired, and enjoy!

Nutrition

Calories: 201kcal | Carbohydrates: 4g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 227mg | Sodium: 569mg | Potassium: 115mg | Sugar: 2g | Vitamin A: 935IU | Vitamin C: 2.2mg | Calcium: 96mg | Iron: 1.8mg