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

Ingredients

(Servings: 9)

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

Baked Frittata with Roasted Red Peppers, Arugula and Pesto

Ingredients

Steps

Nutrition Facts

Comments

Baked Frittata with Roasted Red Peppers, Arugula and Pesto

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Comments

Nutrition Facts