Tomato Pesto Frittata

Name: Tomato Pesto Frittata
Ingredients: 6 Large Eggs; ¼ Cup 1% Low-Fat Milk; 2 tbsp. Store-Bought Basil Pesto; 1 tsp. Garlic Powder; ¼ tsp. Kosher Salt; ½ tsp. Ground Black Pepper; 1 tbsp. Olive Oil; ½ Small Red Onion, Thinly Sliced; 2 Cups Spinach, Chopped; 1 (14.5 Oz) Can Petite Diced Tomatoes, Drained; 1 Cup Fresh Or Frozen Mixed Vegetables Diced E.G. Broccoli, Zucchini, Asparagus, Carrot, Peas,; Cauliflower, Mushrooms Fresh Parsley, For Garnish

tomatowellness.com

Easily store extra pesto in ice cube trays for future flavorful sauces and hearty stews—make this recipe again, and soon!

View full recipe on tomatowellness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tomatowellness.com.

Share this recipe:

Cooking tools:

Oven
Stove
Skillet
Whisk
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Spatula
Can opener
Colander
Serving platter

Ingredients

6 Large Eggs
¼ Cup 1% Low-Fat Milk
2 tbsp. Store-Bought Basil Pesto
1 tsp. Garlic Powder
¼ tsp. Kosher Salt
½ tsp. Ground Black Pepper
1 tbsp. Olive Oil
½ Small Red Onion, Thinly Sliced
2 Cups Spinach, Chopped
1 (14.5 Oz) Can Petite Diced Tomatoes, Drained
1 Cup Fresh Or Frozen Mixed Vegetables Diced E.G. Broccoli, Zucchini, Asparagus, Carrot, Peas,
Cauliflower, Mushrooms Fresh Parsley, For Garnish