Oven Baked Red Pesto Frittata

An oven baked frittata in a skillet garnished with herbs

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.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 174kcal

Author Slow The Cook Down

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.

Nutrition