BAKED FRITTATA WITH ROASTED RED PEPPERS, ARUGULA AND PESTO
Thursday, May 9, 2019
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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:
DIRECTIONS:

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:
- Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
- 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.
- For full instructions : www.gimmesomeoven.com