Barilla’s Basil Pesto and Tomato Fritatta

Name: Barilla’s Basil Pesto and Tomato Fritatta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: 8 large eggs; 1/3 cup Barilla® Rustic Basil Pesto; ½ tsp salt & ¼ tsp pepper; 1 cup crumbled feta cheese (4 ounces), divided; 1 tbsp olive oil; 2 cups baby spinach, chopped; 4 small heirloom tomatoes, divided; 1 bunch chives, chopped

4 steps

Prep:10minCook:10min

Absolutely perfect for breakfast, lunch, or dinner! So yummy!

Updated at: Thu, 17 Aug 2023 09:04:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories234.5 kcal (12%)

Total Fat18 g (26%)

Carbs5.6 g (2%)

Sugars2.6 g (3%)

Protein12.7 g (25%)

Sodium657.1 mg (33%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ tspsalt

¼ tsppepper

1 cupfeta cheese

crumbled, divided

1 Tbspolive oil

2 cupsbaby spinach

1 bunchchives

Instructions

Step 1

1. Preheat oven to 425°F

Step 2

2. In a large bowl, lightly beat eggs. Stir in pesto, salt, pepper, and 3/4 cup feta

Step 3

3. In a 10-inch nonstick oven-safe skillet, heat oil over medium-high. Add spinach and stir to wilt. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Thinly slice 2 of the tomatoes; arrange in a single layer on top and sprinkle with remaining feta

Step 4

4. Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes. Run a spatula around the edge and beneath before slicing into wedges. Serve remaining tomatoes, drizzled with olive oil and seasoned with fresh chives and sea salt

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