Pesto Frittata

Summer, Dinner, Breakfast, Lunch, Savory


10 Farmers Hen House large eggs

4oz. Vince’s Lemon Pesto Basil

1 Tbsp. Frontier Co-op Frontier Co-op Herbs of Italy

1 tsp. Frontier Co-op garlic granules

Red pepper flakes, to taste

Kosher salt and freshly ground black pepper, to taste

2 shallots, sliced

2 Mediterranean Organic roasted red peppers, diced

4 oz Cervasi Chevre Garlic Herb goat cheese


Step 1

Preheat oven to 375

Step 2

In a bowl, add your eggs, pesto, herbs of Italy, garlic granules, red pepper flakes, salt and pepper. Whisk to combine. Set aside.

Step 3

In a 10 inch cast iron skillet, add 1 tsp. olive oil, heat over medium heat. When hot, add your shallots, cook for 3-4 minutes or until softened. Add in your roasted red peppers, cook until most of the liquid has cooked off. Spread evenly across the bottom of the pan.

Step 4

Add your egg mixture in and add your goat cheese.

Step 5

Cook for 20-25 minutes.