Makes four servings
Ingredients
- 1 tsp. extra-virgin olive oil
- 8 large eggs, beaten
- 8 tbs. good-quality jarred pesto
- 8 thin tomato slices
- 3 ounces fresh mozzarella cheese, sliced
Directions
- Preheat the broiler.
- Heat olive oil in a well-seasoned (or nonstick) 9-inch skillet. Pour the beaten eggs into the hot skillet and allow the eggs to set up on the bottom.
- Carefully lift the cooked eggs with a spatula to allow the uncooked eggs to trickle underneath.
- Cook over low heat until most of the eggs are set up.
- Remove from heat and top the frittata with pesto and tomato and mozzarella slices. Broil the “pizza” until the cheese is melted and bubbly.
- Cut into wedges and serve.
