Last Updated on July 25, 2020 by Slow The Cook Down
This oven baked frittata is made with red pesto for a wonderfully flavorful and easy dinner. Ready to serve in 30 minutes, it's packed full of fresh ingredients and is perfectly fluffy and light. Vegetarian, low calorie, low carb and keto friendly.
This post may contain affiliate links. Read my privacy policy here.
A veggie loaded Italian frittata has been a go to easy weeknight meal for me since I started cooking for my self. Quick and easy to make in one skillet, and loaded with healthy veggies, what's not to love!
I have found that I often need to add a fair bit of seasoning to really bring the flavors alive, and then, I found an amazing and easy way to jazz it up, in the form of red pesto. Super easy and the results are pretty damn tasty!
If you love red pesto, be sure to check out my Crispy Baked Cod with Red Pesto.
Ingredients
- Eggs: Use large eggs that are as fresh as possible. Use free run / organic if you can.
- Sour Cream: Sour cream adds a nice creamy texture to the frittata. You can also use Greek yogurt.
- Red Pesto: Red pesto has a slightly acidic flavor to it, thanks to the tomatoes in it. You can of course make this with green pesto too, but I much prefer the burst of flavor that you get from red.
- Italian Seasoning: Italian seasoning is a blend of dried herbs; oregano, marjoram, thyme, basil, rosemary and sage. It adds a really nice herby and light flavor to each bite.
- Oil: For sautéing the veggies. Vegetable, sunflower, canola or olive oils will all work.
- Garlic: Garlic adds a wonderful base layer of flavor that can't be beaten.
- Vegetables: Red onion, red bell pepper, cherry tomatoes, asparagus.
- Salt and Pepper: Added to taste.
How to make red pesto frittata
Be sure to scroll down for the full recipe!
- Whisk together the ingredients for the egg mixture (photos 1).
- Saute the onion and garlic until soft and then add the other veggies and cook until tender (photo 2).
- Pour over the egg mix (photo 3).
- Cook on the stovetop until the bottom starts to solidify and then finish by baking in the oven until set (photo 4).
Recipe Variations
This oven baked frittata is pretty darn good as it is, but there are a few easy variations to make this just how you want it!
- Mix up the veggies: Frittatas are a great way to use up any vegetables you have left in your fridge. Mushrooms, green beans and spinach all work well.
- Add cheese: If I have some grated cheese in my fridge, I'll often pop a sprinkling of that over before it goes in the oven. Other cheeses like feta and goats cheese also work well.
- Add bacon: Just cook some bacon up and crumble it over the veggies before you add the egg mix.
Frequently Asked Questions
Once you have made this red pesto frittata, you can serve it straight up or it (and it's leftovers) will keep will for up to 4 days. The frittata can be eaten cold with a salad, making it a great option for packed lunches, or you can warm it up.
Yes! Any leftovers can easily be reheated. Cover the top of the frittata with foil and heat it through in a preheated oven at 360F / 180c for about 10 minutes until warmed through.
An oven baked frittata is super versatile and can served for brunch, lunch or dinner. Serve it up with a light and fresh salad or with some oven baked fries and lashings of ketchup. Keep it healthy with some sautéed veggies like Pak Choi.
Frittata vs Crustless Quiche vs Tortilla vs Omlette!
All of these recipes are pretty similar in terms of ingerdinets, but there are a few differences.
Frittata
An Italian dish that has added veggies, meats or cheeses. The are started on the stovetop and then finished in the oven.
Crustless Quiche
Quiches are made with more dairy, like cream or milk, and a quiche is cooked entirely in the oven.
Tortilla
Tortillas, also known as Spanish omelettes often contain sliced cooked potatoes. They are cooked on the stovetop and flipped over during cooking.
Omelette
Made entirely on the stovetop and often for a single serving.
Recipe Notes and Tips
- It's best to avoid adding watery vegetables like zucchini or your frittata can end up soggy.
- Don't have the stovetop on too high a heat, or when you add the egg mixture the bottom will burn.
- Move the frittata to the oven when the egg starts to solidify but the top is still liquid-y. You can use a spatula to check the egg.
- Let the frittata sit in the pan for 5 minutes before cutting and serving.
- Garnish with some fresh herbs like dill, parsley or thyme.
More Easy Egg Recipes
- Breakfast Sausage Egg Bake Casserole
- Bacon & Egg Muffin Cups with Spinach
- Bacon and Egg Cups with Avocado
I love hearing from you!! If you have tried this oven baked red pesto frittata, be sure to scroll down, give them a star rating and let me know what you thought!
For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!
Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’
Oven Baked Red Pesto Frittata
Ingredients
- 6 eggs
- 3 tablespoons sour cream
- 3 tablespoons red pesto
- 1 tablespoon Italian seasoning
- 1 teaspoon oil
- 2 garlic cloves minced
- 1 red onion sliced
- 1 red bell pepper diced
- 12 to 16 cherry tomatoes halved
- 12 asparagus stems cut into quarters
- salt and pepper to taste
Instructions
- Pre heat the oven to 360F / 180c
- In a jug, whisk together the eggs, sour cream, pesto and Italian seasoning. Set to one side.
- Heat the oil in a large skillet or frying pan on a medium heat.
- Add the garlic and onion and cook until it starts to soften.
- Add in the bell pepper, cherry tomatoes and asparagus with a pinch of salt and pepper. Cook until the veggies are softened, about 5 to 10 minutes.
- Pour over the egg mixture and cook until the bottom starts to solidify but the top is still runny.
- Move the skillet into the oven and bake for 10 to 15 minutes until the egg is cooked through and the top is browned.
- Let sit for 5 to 10 minutes before serving.
Notes
- It's best to avoid adding watery vegetables like zucchini or your frittata can end up soggy.
- Don't have the stovetop on too high a heat, or when you add the egg mixture the bottom will burn.
- Move the frittata to the oven when the egg starts to solidify but the top is still liquid-y. You can use a spatula to check the egg.
- Let the frittata sit in the pan for 5 minutes before cutting and serving.
- Garnish with some fresh herbs like dill, parsley or thyme.
- Nutritional values are based on one of 4 servings and are an estimate only.
I love to make frittatas, so versatile,quick and easy. Should be something every newlywed should absolutely know how to make. A little arugula salad and cheese biscuit on the side with a mimosa or Bloody Mary will round out the perfect Sunday brunch or light dinner.
Hi Christine! Frittata are one of my favorites and I love how they can be served for breakfast, brunch and dinner. I agree, served up with a Bloody Mary and I am in heaven! Thanks so much for taking the time to comment 🙂