BAKED FRITTATA WITH ROASTED RED PEPPERS, ARUGULA AND PESTO

This simple Baked Frittata with Roasted Red Peppers, Arugula and Pesto is easy to make, naturally gluten-free, and full of delicious Italian flavor.



INGREDIENTS:

  • 1 Tablespoon DeLallo extra virgin olive oil
  • 1 cup diced white onion (about half a medium onion, peeled)
  • 3 cloves garlic, minced
  • 8 eggs, whisked
  • 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced
  • 2 handfuls baby arugula, roughly chopped
  • 1 cup shredded Mozzarella cheese (I used part-skim)
  • 1/4 cup DeLallo basil pesto
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

DIRECTIONS:

  1. Preheat oven to 350 degrees F.  Spray a 9-inch pie pan with cooking spray.
  2. Heat oil in a large saute pan over medium-high heat.  Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent.  Stir in garlic and saute an additional 1-2 minutes until fragrant.  Remove from heat.
  3. For full instructions : www.gimmesomeoven.com

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