
Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese
User Reviews
4.6
15 reviews
Excellent

Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese
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Baked Frittata with Pesto, Tomatoes & Goat Cheese is an easy breakfast bake that is low-carb, vegetarian and gluten-free!
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Ingredients
- 1-2 Tbsp olive oil
- 1 c sweet onions finely chopped
- 2 cloves garlic minced
- 12 large eggs
- ⅓ c pesto prepared
- 1 tsp salt
- ½ tsp pepper
- 1 c Roasted Tomatoes cut into ½ - inch pieces
- 1 c arugula torn into bite-sized pieces
- 6 oz goat cheese crumbled
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Instructions
- Preheat oven to 350 degrees.
- In a medium skillet drizzle olive oil and add onions. Saute onions over medium heat for 5-7 minutes, or until they become translucent.
- Add garlic and saute for an additional 2-3 minutes. Let onions cool until they are close to room temperature.
- In a large bowl combine eggs, pesto, salt and pepper. Whisk to combine.
- Add tomatoes, arugula, goat cheese and onions. Stir until incorporated.
- Spray a 9 x 9-inch square baking dish with non-stick cooking spray.
- Pour mixture into baking dish and bake for 42-48 minutes, or until a toothpick inserted in the center comes out clean.
- Serve with additional pesto, if desired, and enjoy!
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
4g
(1%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
227mg
(76%)
Sodium
569mg
(24%)
Potassium
115mg
(3%)
Sugar
2g
(4%)
Vitamin A
935IU
(19%)
Vitamin C
2.2mg
(2%)
Calcium
96mg
(10%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
Calories | 201kcal | 10% |
Carbohydrates | 4g | 1% |
Protein | 11g | 22% |
Fat | 14g | 22% |
Saturated Fat | 5g | 25% |
Cholesterol | 227mg | 76% |
Sodium | 569mg | 24% |
Potassium | 115mg | 2% |
Sugar | 2g | 4% |
Vitamin A | 935IU | 19% |
Vitamin C | 2.2mg | 2% |
Calcium | 96mg | 10% |
Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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