What’s the difference between an omelet and a frittata? Frittatas are baked in the oven, can be eaten hot or at room temperature, and are served in slices! They are often stuffed with cheese, meats and assorted vegetables!
While some frittatas call for meat, this recipe does not, making it low-card, gluten-free AND vegetarian! It’s the perfect breakfast item that everybody will love and enjoy.
- 1-2 Tbsp olive oil
- 1 cup sweet onions finely chopped
- 2 cloves garlic minced
- 12 large eggs
- ⅓ cup pesto prepared
- 1 tsp salt
- ½ tsp pepper
- 1 cup roasted tomatoes cut into ½ – inch pieces
- 1 cup arugula torn into bite-sized pieces
- 6 oz goat cheese crumbled
- 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!
Prep time: 15 min // Cook time: 40 min // Total time: 55min
This recipe comes courtesy of My Bariatric Solutions.