Zucchini Pesto Frittata

There are a couple of reasons why Frittatas are really cool. First off they are extremely versatile. You can use just about any vegetables in a frittata, and I will show you tonight that I even used leftovers! Frittatas are tasty, easy to make, and pretty impressive for when you are having guests over. So how do you make a frittata you ask? Take a look.

Preheat your oven to 350 degrees. Start with 6 of the eggs from my share. Simply crack them and add salt, pepper, and 1/2 cup of milk. Whisk them together until they are just combined. If you over whisk the eggs they will puff up in the oven but then fall flat after you take it out of the oven, turning out more like an egg pancake.

I cut up a zucchini, but this is also a great place to add a summer squash or any greens like kale.

Any of the veggies you choose need to be sautéed before adding them to the egg base. So go ahead and get some nice color on the veg.

Now here comes the crazy in my post. I wanted to use some of the carrot top pesto in the frittata but it appears that my family has gobbled it all up so, the only remaining pesto was the leftover pasta from dinner. Hmmm, maybe it’s crazy but I figured why not? So, I chopped up the pesto pasta and threw that in the pan as well.

It’s time to put all of this together. Use a skillet that is oven safe, I like to use my enameled cast iron. Heat that up and melt 3 tablespoons of butter in the pan. I like to use my spoon and help spread the melted butter up the sides of the pan as well.

Pour the egg mixture into the pan and over a medium low heat begin to stir. When you see the edge start to look cooked add the veggies, herbs, meat or whatever you are adding that night into the pan. Give that a quick stir and transfer the skillet to the oven. Bake for about 10 minutes. Remove the frittata and add cheese. Bake for another 3-5 minutes until set and the cheese is melted. I cut up some basil to top the frittata and when I tossed it on it immediately became fragrant. I love basil!