Summertime Frittata Recipe With Artichoke, Tomato & Basil Pesto
This frittata is a delightful combination of fluffy eggs, juicy tomatoes, and tender artichoke hearts. A sprinkle of fresh basil adds a pop of color and flavor to this simple yet satisfying dish. Perfect for a quick and easy breakfast or brunch option that is sure to impress your taste buds!
— Constant Cookbook
Ingredients
- 2 eggs
- 2 tbsp water
- 5 slices tomato
- 1 artichoke heart, cut into 5 or 6 pieces
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- 1 tsp thinly sliced fresh basil
Instructions
- Preheat the broiler.
- Crack the eggs into a small bowl and whisk until combined. Add the water and whisk again.
- Heat a small, heatproof nonstick skillet (I used an 8-inch one) over medium heat. Add the eggs.
- Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still a layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the tomato slices and artichoke heart.
- Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.
- Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.
Yield
Serves 1
Nutrition
- Serving Size: 1 Frittata
- Calories: 197 kcal
- Carbohydrate Content: 8 g
- Protein Content: 13 g
- Fat Content: 13 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 327 mg
- Sodium Content: 297 mg
- Fiber Content: 2 g
- Sugar Content: 4 g
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