Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 297kcal 14%
Fat 19g 29%
Saturated Fat 6g 30%
Carbohydrates 10g 3%
Fiber 1g 4%
Sugar 5g 10%
Protein 20g 40%
Cholesterol 259mg 86%
Sodium 538mg 22%

Percent Daily Values are based on a 2,000 calorie diet.

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Baked Frittata with Roasted Red Peppers, Arugula and Pesto

Name: Baked Frittata with Roasted Red Peppers, Arugula and Pesto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 9
Ingredients: 1 TablespoonDeLallo extra virgin olive oil; 1 cup dicedwhite onion (about half a medium onion, peeled); 3 cloves garlic, minced; 8 eggs, whisked; 1 (12-ounce) jarDeLallo roasted red peppers, drained and diced; 2 handfuls baby arugula, roughly chopped; 1 cup shredded Mozzarella cheese (I used part-skim); 1/4 cupDeLallo basil pesto; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Prep 15m

Cook 45m

Total 1h

This baked frittata is bursting with flavor from roasted red peppers, arugula, and pesto. A savory combination of onions and garlic is mixed with whisked eggs and mozzarella cheese, then baked to perfection. A delicious and satisfying dish that can be enjoyed for breakfast, brunch, or dinner.

Nutrition Facts

Baked Frittata with Roasted Red Peppers, Arugula and Pesto

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