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