To make this easy, versatile mouth-watering Italian style omelette, just beat some eggs with heavy cream (or milk), parmesan cheese, and a generous amount of spinach pesto.
Read More Here And Learn The Difference Between A Frittata & An Omelet
This mixture is cooked in a skillet until it just begins to set, then is topped with cheese and finished off in the oven under the broiler until the cheese is melted and golden.
The result is a savory and satisfying dish that can be enjoyed for breakfast, brunch, or even dinner.
The spinach pesto adds a burst of flavor to the frittata. This is the perfect dish for breakfast or brunch that’s not only quick, but also delicious and satisfying.
Spinach Pesto Frittata
6 large eggs
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup fresh spinach pesto – Find Recipe Here
2 tablespoons unsalted butter
3/4 cup fresh grated Parmesan
Set oven broiler to high. Place rack just below element, about 6-inches.
Add eggs, cream and cheese to a large measuring cup or bowl and beat together until well combined. Set aside.
In a 10-inch nonstick skillet over medium heat, melt butter until just sizzling. Add spinach pesto to skillet and evenly spread evenly over bottom of skillet.
Next add egg mixture and light mix with spinach pesto.
Let cook until just set, about 6-8 minutes. Top with fresh Parmesan cheese, place skillet into oven under broiler until cheese is melted and golden brown, about 10 minutes (keep a watchful eye, so frittata doesn’t burn).
Remove skillet from under broiler. Plate and serve.
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