We had this for dinner last night from Everyday Food Magazine and it was yummy and easy to make....good for a summer night. I served it with bacon and country bread buttered like toast.
8 large eggs
1/3 cup basil pesto (I use Classico Pesto found near tomato sauce)
coarse salt & pepper
1 cup shredded fresh mozzarella (4 oz), divided
1 teaspoon olive oil
2 small tomatoes, thinly sliced
Preheat over to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet (that can go in the oven), heat oil over medium heat. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes, run a rubber spatula around edge and beneath frittata before transferring to a cutting boat. Cut into wedge and serve.