Frittata with Pesto and Tomatoes

I can guide you through the preparation of a delicious frittata with pesto and tomatoes, a simple yet extremely tasty dish that combines the taste of traditional Italian cuisine with a touch of freshness provided by the tomatoes.

Ingredients

• 6 eggs
• 1/2 jar of Genoese pesto (about 90-100 g)
• 100 ml of cooking cream (optional, for a softer frittata)
• 8 cherry tomatoes
• Salt, to taste
• Black pepper, to taste
• Extra virgin olive oil, as needed
• Grated Parmesan cheese (optional, for an additional touch of flavor)

Preparation

1. Start by washing the cherry tomatoes and cutting them in half or into quarters, according to your preference.
2. Break the eggs into a large bowl, add a pinch of salt and black pepper to your liking, and beat everything with a whisk or a fork until you get a homogeneous mixture.
3. If you wish to make the frittata creamier, add the cooking cream to the beaten eggs and mix well.
4. Incorporate the Genoese pesto into the eggs and mix again until the pesto is well distributed in the mixture.
5. If you like, you can also add some grated Parmesan cheese to further enrich the frittata’s flavor.
6. Take a non-stick frying pan suitable for the frittata, grease it lightly with a drizzle of extra virgin olive oil, and heat it over medium heat.
7. Once the pan is hot, pour in the egg mixture and level it with a spatula.
8. Spread the cut tomatoes over the surface, pressing them lightly into the mixture.
9. Cover the pan with a lid and let it cook over medium-low heat for about 8-10 minutes or until the bottom has set.
10. To flip the frittata, you can use a plate or a lid: slide the frittata onto the plate and then gently invert it back into the pan to cook the other side.
11. Continue cooking for another 3-5 minutes without a lid, or until it reaches the desired doneness.
12. Once ready, transfer the frittata onto a serving plate and let it cool for a few minutes before serving.

Curiosity

The frittata is a very versatile dish that can be enriched with a wide variety of ingredients. The pesto, typical of Liguria, gives it a note of color and flavor that reminds us of summer days, while the tomatoes add a pleasant acidity.

If you have other ingredient preferences or dietary restrictions, I can suggest tailor-made variations for you.