#ad This delicious recipe was created by @barilla Perfect for breakfast, lunch or dinner! Here’s how to make it:
Barilla Tomato and Pesto Frittata
Ingredients for 6 people
8 large eggs
1/3 cup Barilla Rustic Basil Pesto
½ tsp salt & ¼ tsp pepper
1 cup crumbled feta cheese (4 ounces), divided
1 tbsp olive oil
2 cups baby spinach, chopped
4 small heirloom tomatoes, divided
1 bunch chives, chopped
Instructions
1. Preheat oven to 375°F
2. In a large bowl, lightly beat eggs. Stir in pesto, salt, pepper, and 3/4 cup feta
3. In a 10-inch nonstick oven-safe skillet, heat oil over medium-high. Add spinach and stir to wilt. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Thinly slice 2 of the tomatoes; arrange in a single layer on top and sprinkle with remaining feta
4. Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes. Run a spatula around the edge and beneath before slicing into wedges. Serve with remaining tomatoes, drizzled with olive oil and seasoned with fresh chives and sea salt
Find many more delicious pesto recipes on Barilla.com
#Barilla #Pesto #BarillaRecipes
original sound - Steph Gigliotti
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18 comments
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