Name: Pesto & Cherry Tomato Frittata
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Italian-inspired
Ingredients: ¼ cup basil pesto; ¼ tsp black pepper; ½ cup grated Parmesan cheese; ½ tsp salt; 1 cup cherry tomatoes, halved; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 tbsp extra-virgin olive oil; 2 tbsp fresh basil leaves, chopped; 8 large eggs; Optional garnish: extra Parmesan, basil leaves

Savor Pesto & Cherry Tomato Frittata, a vibrant, healthy dish bursting with herby pesto and sweet tomatoes. This protein-packed, Italian-inspired meal is perfect for quick weeknight dinners, offering bold flavors with minimal effort.

Why You’ll Love This Recipe

Pesto & Cherry Tomato Frittata is a delightful, nutrient-rich dish that combines the fresh, herbaceous punch of pesto with the juicy sweetness of cherry tomatoes, all nestled in a fluffy egg base. Ready in under 30 minutes, this Italian-inspired recipe is perfect for busy weeknights or leisurely brunches, delivering a wholesome, protein-packed meal with vibrant flavors. Its versatility allows for easy ingredient swaps to suit dietary needs, while its one-pan simplicity minimizes cleanup. Budget-friendly and family-friendly, this frittata pairs beautifully with a side salad or crusty bread, making it a go-to for a healthy, satisfying dinner that feels both gourmet and effortless.

Recipe Tips and Tricks

Use an Oven-Safe Skillet: A 10-inch nonstick or cast-iron skillet ensures easy oven transfer and clean slicing.
Spread Pesto Evenly: Swirl pesto gently into eggs for balanced flavor in every bite.
Cook Low and Slow: Use medium-low heat to prevent overcooking and keep the frittata tender.
Check Doneness: The frittata is ready when the center is set but slightly jiggly.
Rest Before Slicing: Let it rest for 5 minutes for cleaner slices and better texture.
Halve Tomatoes: Cut cherry tomatoes in half for even cooking and easier eating.

Yield: 6 Servings

Pesto & Cherry Tomato Frittata

Pesto & Cherry Tomato Frittata, a vibrant, healthy dish perfect for quick, flavorful weeknight dinners.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

¼ cup basil pesto
¼ tsp black pepper
½ cup grated Parmesan cheese
½ tsp salt
1 cup cherry tomatoes, halved
1 small yellow onion, diced
2 cloves garlic, minced
2 tbsp extra-virgin olive oil
2 tbsp fresh basil leaves, chopped
8 large eggs
Optional garnish: extra Parmesan, basil leaves

Instructions

Prep Veggies: Halve cherry tomatoes, dice onion, and mince garlic for a colorful, flavorful base.
Sauté Onion: Heat olive oil in a 10-inch oven-safe skillet over medium; sauté onion for 3-4 minutes until soft.
Add Garlic: Stir in garlic and cook for 1 minute until fragrant and golden.
Add Tomatoes: Scatter cherry tomatoes in the skillet; cook for 2 minutes until slightly softened.
Whisk Eggs: In a bowl, whisk eggs, salt, pepper, and half the Parmesan until frothy.
Incorporate Pesto: Swirl pesto into the egg mixture for a burst of herby flavor.
Pour Eggs: Pour egg mixture over veggies in the skillet; gently stir to distribute evenly.
Cook on Stovetop: Cook over medium-low heat for 5-7 minutes until edges begin to set.
Bake to Finish: Preheat oven to 375°F; sprinkle remaining Parmesan on top and bake for 12-15 minutes until set.
Serve with Flair: Let rest for 5 minutes, slice into wedges, garnish with basil and Parmesan, and enjoy this vibrant frittata!

Notes

Use fresh pesto for the best flavor; store-bought works but check for quality.
Ensure the skillet is oven-safe to avoid issues during baking.
Leftovers are great cold or reheated, ideal for meal prep or lunch.
Serve with a green salad or crusty bread for a complete, healthy meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 228Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 256mgSodium 519mgCarbohydrates 5gFiber 1gSugar 2gProtein 12g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Eggs: Large, fresh eggs create a fluffy base; room-temperature eggs blend more smoothly.
Cherry Tomatoes: Halved cherry tomatoes add juicy sweetness; grape tomatoes are a good substitute.
Pesto: Store-bought or homemade basil pesto adds herby richness; ensure it’s fresh for best flavor.
Parmesan Cheese: Freshly grated Parmesan offers nutty depth; Pecorino Romano is a sharper alternative.
Onion: Yellow onion provides a savory base; red onion offers a milder flavor.
Olive Oil: Extra-virgin olive oil enhances Mediterranean flavors; butter is a richer substitute.
Garlic: Freshly minced garlic adds bold aroma; garlic powder works in a pinch.
Basil: Fresh basil leaves enhance the pesto flavor; dried basil is less vibrant.

Variations and Substitutions

Veggie Add-Ins: Include spinach, zucchini, or mushrooms for extra nutrition and texture.
Cheese Swap: Use feta, mozzarella, or vegan cheese for different flavor profiles.
Protein Boost: Add diced chicken, ham, or smoked salmon for a heartier frittata.
Gluten-Free: Naturally gluten-free; ensure pesto and other ingredients are certified gluten-free.
Dairy-Free: Use dairy-free pesto and omit Parmesan or use vegan cheese.
Herb Variations: Swap basil for parsley, cilantro, or arugula in the pesto or garnish.
Low-Carb: Add more veggies like bell peppers to keep it keto-friendly.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat gently in the microwave or oven.
Freezer: Freeze sliced portions for up to 2 months; wrap tightly and thaw before reheating.
Reheating: Warm in a 325°F oven or microwave to maintain texture; avoid overcooking.
Meal Prep: Slice into wedges for easy breakfasts, lunches, or dinners throughout the week.