Description

This baked frittata with pesto, roasted tomatoes, and goat cheese is a flavorful and hearty dish perfect for breakfast, brunch, or a light dinner. Creamy goat cheese melds with fresh pesto and sweet roasted tomatoes, all brought together in a fluffy egg base baked to perfection. The addition of sautéed onions and garlic adds depth, while arugula offers a fresh, peppery bite.

Ingredients

Scale

Vegetables & Aromatics

1 c sweet onions (finely chopped)
2 cloves garlic (minced)
1 c roasted tomatoes (cut into ½-inch pieces)
1 c arugula (torn into bite-sized pieces)

Egg Mixture

12 large eggs
⅓ c pesto (prepared)
1 tsp salt
½ tsp pepper

Cheese

6 oz goat cheese (crumbled)

Others

1-2 Tbsp olive oil

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the frittata.
Sauté Onions: Drizzle olive oil into a medium skillet and add the finely chopped onions. Sauté over medium heat for 5-7 minutes until the onions turn translucent and soft.
Add Garlic: Add the minced garlic to the skillet with the onions and sauté for an additional 2-3 minutes. Remove from heat and let the mixture cool to close to room temperature to avoid cooking the eggs prematurely.
Combine Egg Mixture: In a large bowl, whisk together the 12 eggs, prepared pesto, salt, and pepper until fully blended and smooth.
Add Vegetables and Cheese: Stir in the roasted tomatoes, arugula, crumbled goat cheese, and the cooled onion-garlic mixture to the egg mixture until everything is evenly incorporated.
Prepare Baking Dish: Spray a 9 x 9-inch square baking dish with non-stick cooking spray to ensure easy removal of the baked frittata.
Bake: Pour the frittata mixture into the prepared baking dish. Bake in the preheated oven for 42-48 minutes, or until a toothpick inserted in the center comes out clean and the eggs are set.
Serve: Allow the frittata to cool slightly, then serve slices with additional pesto if desired, and enjoy your flavorful dish.

Notes

You can prepare the roasted tomatoes ahead of time or use store-bought ones to save time.
For a dairy-free version, substitute goat cheese with a vegan cheese alternative or omit it.
Adding fresh herbs like basil or parsley can enhance the flavor profile.
Make sure to cool the sautéed onions and garlic before mixing with eggs to avoid curdling.
This dish can be served warm or at room temperature, making it versatile for any meal.