Sun Dried Tomato & Pesto Frittata

10 Jan

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This might come to some people as a shock….well here goes; I don’t only bake and make desserts! I know, shocking! I do cook and bake savory items too!

I decided to make this frittata today instead of some sort of dessert because Rudy is so hyped up on sugar today from chocolate chip granola bars, that I couldn’t stand the thought of using my mixer. See, when I use my mixer Rudy takes it as his personal calling to get up on my counter, stick his hand in the sugar bowl, hold the eggs, or constantly say, “I help you cooking, mom!”

This is sweet, yes…I know, but on some days I can only handle it with a smile for so long! Maybe tomorrow we will bake some fantastic dessert together. But, as for today I only have the patience to throw together this flavorful frittata!

Frittata’s are so versatile, they can be as plain as you like or you can add as many ingredients as you desire. If you’re a big meat eater, add the meat! And for all the vegetarian’s out there, your choices are endless!

A frittata can be eaten at room temp, hot or even cold from the fridge. Serve with a salad or fresh cut fruit and you have the perfect brunch for your very special company, or even if it’s just you and your 3 year old that is demanding ketchup on his…..ahhhh good times.

Choose your fillings….just open your fridge, you can even use leftover vegetables!

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The pesto gives so much flavor, so add wisely. You could always serve the baked frittata with a teaspoon of pesto once served on the plate.

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Gently layer the veggies and meat if using, sprinkle with cheese; bake.

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Don’t over bake, once the middle feels “soft firm” remove from the oven. There will be “carry over” baking that will take place.

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Serve with fresh cut greens….enjoy!

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Sun-Dried Tomato & Pesto Frittata

8 Large Eggs
1 medium Baked Potato, thinly sliced
1 medium Fire Roasted pepper, thinly sliced
3 Green Onions, chopped (white & green parts used)
1/2 cup Artichokes (roughly chopped)
2 heaping teaspoon of Sun-Dried Tomatoes
1 Tablespoon Pesto
1 teaspoon of Italian herbs
1/2 cup Italian Blend Cheese
Salt & Pepper
Olive Oil

Preheat oven to 350 degrees. Grease a 10 inch skillet with the olive oil, set aside.

In a medium sized mixing bowl add eggs; whisk well. Add the pesto, Italian herbs, salt & pepper. Pour into the prepared skillet. Gently layer with the sliced potatoes, roasted peppers, green onions, sun-dried tomatoes and artichokes. Sprinkle the cheese on top. Bake for 25-30 minutes. Or, just until the middle feels “set.”

*Remember don’t over bake, there will be carry over cooking when it is removed from the oven.

*Serve with a fresh garden salad or fresh cut fruit. Simple and delish!

Sun Dried Tomato & Pesto Frittata was first posted on Tahnycooks.wordpress.com and first created by Tahnycooks.

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5 Responses to “Sun Dried Tomato & Pesto Frittata”

  1. Nellie 10/01/2013 at 9:35 am #

    When you were telling me that you made this I was thinking ..focaccia bread. :/
    Still looks yummy!

  2. Салимова Ольга 10/01/2013 at 10:50 am #

    Looks yummy! Mmmmm!

  3. elisebakes 14/01/2013 at 3:12 pm #

    This looks fantastic!

  4. foodfrommetwoyou 15/01/2013 at 8:44 am #

    two of my favorite things sun dried tomatos and pesto…i’ll have to give this one a try..lovely post..sarah

    • Tahny Lowry 15/01/2013 at 9:05 am #

      Two of my favorite flavors too! Thanks, Tahny

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