Man, I am getting mushier and gushier by the minute in my “old age”.
(You know, my thirties.)
I mean it. I feel like I can hardly have a coffee date without my heart (and often my eyes) swelling up afterwards in overwhelming gratitude afterwards for how lucky I feel to have that friend in my life. I get all super sentimental about how freaking cool it is when total strangers wave or smile or say hello to one another, and what that tiny act of kindness can say about humanity. I look on in complete awe of this whole idea of “family”, and how crazy it is that people stick with these relationships they’re born into — cool and dysfunctional and rich and crazy and as they can be — over the course of a lifetime. I regularly freak out about the beauty of creation, everything from Romanesco broccoli to Johnnyswim’s harmonies to sunny Kansas City days to the simple brilliance that is egg drop soup. And don’t even get me started on the cuteness that is my pup…
I just love this world.
And while I know it’s difficult and messy and chaotic and unbelievably hard at times to navigate, I love that this whole “doing life” thing is a team sport. And we get to figure it all out and make mistakes and soak it all up with people around us.
I was feeling All The Feelings about this — yet again — when I had some friends over for brunch a few weeks ago. I mean, let’s be real, bringing people together around the table is pretty much my favorite thing on earth, so it’s a given that I’m going to get all gushy at some point. But watching friends hustle and bustle around the kitchen, filling their plates full of French toast and crispy hash browns this last-minute frittata, grabbing refills on steaming cups of coffee, sitting down and diving in, and then just hanging out and chatting for hours together? Well, it doesn’t get much better in my book.
Speaking of “doesn’t get much better”, I’ve got to tell you about this frittata.
(Which I was originally going to call a crustless quiche, but my friend Kathryne told me it technically counts as a frittata when I made it again in Austin last month. Apparently I need to learn my breakfast egg dish vocabulary.)
I’ll admit that most of my focus for this particular brunch was on the French toast cups and chopping up a zillion potatoes to make the hash browns. I was planning to make a big batch of scrambled eggs to accompany the mix. But at the last second, I decided to dig into my DeLallo drawer (yes, I have an entire drawer of their products and whole-wheat pastas) and use some of the roasted reds and basil pesto I had on hand to make a quick crustless quiche.
Sidenote: when readers email and ask me about stocking a kitchen pantry, I insist that these are two items you must always have on hand. I throw them in everything! (And after years of being all Judgy McJudgerson about bad jarred pestos, I’m thrilled to have finally discovered DeLallo’s, which tastes stunningly fresh.)
For a bit of color and an extra “peppery” flavor, I also chopped up a bunch of fresh baby arugula and tossed it in.
(Should’ve made this one for Christmas…look at those pretty colors!)
Then I baked it up, crossed my fingers that it would be delicious, and — you know — served it to my friends without having tried a single bite.
Either I got lucky, or this was just an ingredient match made in frittata heaven. It was SO GOOD!!!
I’m pretty sure the pesto was to thank for bringing all of the flavors together perfectly, as pesto does so well. But it was delicious, it was the perfect balance of egg-y and cheese-y, it took me all of 15 minutes to prep, and my friends LOVED it. Improvised baked frittata for the win!
Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
Heat oil in a large saute pan over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and saute an additional 1-2 minutes until fragrant. Remove from heat.
In a separate large bowl, stir together the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper until combined. Add in the onion mixture, and stir until combined.
Pour the filling into the prepared pie pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. The frittata will rise while baking, but should settle back down once you remove it from the oven. Remove from the oven and allow the frittata to rest for at least 5 minutes. Slice and serve warm.
This is a sponsored post in partnership with DeLallo Foods. I am working with DeLallo this year to bring you all sorts of fresh and delicious new Italian recipes, and all opinions are my own as always. Thanks for supporting the brands that help make this site possible!
Pesto makes everything taste better! I love everything about this dish.
I was just thinking about how I am turning into a sap at the ripe old age of 24 yesterday. I too can’t go for a coffee date, or talk about ANYTHING even REMOTELY “feelingsy” without getting teary eyed.
And this frittata gets me teary eyed in the sense of “OMG I AM GOING TO CRY FROM THE YUM!” I love that you used pesto…perfect for Spring! Pinned!
I agree, pesto makes everything taste better! And what a gem to find a delicious jarred pesto! I tend to have to make a lot of my dishes ahead of time, if I wanted to freeze this, should I do it before or after I bake it? Does it matter either way? Great recipe, I think this would be perfect for my family Easter morning!
Pesto in frittata? Yes please!
Pesto with frittata? That’s so clever. This remind me of my grandma’s dish. I’ll take her by surprise with a little bit of peppery, egg-y and cheese-y of this frittata. Thank you for sharing such a amazing recipe.
I thought that the difference between a frittata and quiche was that a frittata starts on the stove then finishes in the oven, while a quiche is cooked completely in the oven with or without a crust. Either way, I don’t particularly care because this sounds delicious and might be added to my meals next week! :)
Thanks for the breath of fresh air about how much you love your life! It’s depressing going on Facebook and reading everyone’s complaints!
Oh my word, this looks amazing!
I’m making a frittata this weekend! This one looks so colorful and delicious!
So cool!! I hope you enjoy it, Amy!
#1 – 30s are NOT old!!! I mean, I used to think they were but now that I’m halfway through them… No, no no!!! :) #2 – I LOVE this dish! Never would it have crossed my mind to add pesto to a frittata. Gimme Some Oven genius right here. #3 – You have made me tear-y & sentimental! I emailed you a while back & your response was genuine, heartfelt and meant more than you know. Thank you for your transparency, virtual ‘friendship’ and amazing recipes!
Cheers to our 30s!!! My favorite decade ever…so far. :)
And I so appreciated your note! Hope you are doing well!
This looks delish! Where do you get all your DeLallo goods? At your local grocery store? Or do you order them direct?
I buy mine in the health food section of our grocery store, but you can definitely order them online too! :)
I’ve never thought of adding arugula to a frittata, but that’s brilliant! It’s pretty much the best leafy green ever. A++ :)
Oh man, I could add arugula to just about everything. ;)
Frittatas happen to be one of those things I keep telling myself to make more of but just don’t seem to get round to. But this just looks so damn delicious!I will definitely have to give this a try, thank you!
Thanks Motte, I hope you like it!
Love this simple recipe! Roasted red peppers and pesto are such a perfect combination.
Thanks! And I agree — can’t go wrong with roasted reds and pesto! :)
Can’t remember the last time I made a frittata! I am SO making this for dinner tonight.
Awesome!! Hope you enjoy it, Thalia!
This is the perfect spring breakfast right here! Or maybe and Easter Sunday brunch! I love that you added arugula to your frittata! Love your work.
Thanks so much Suzy, I really appreciate that! : D
How deep is your pie plate ? 1 or 2 inch ? Thank you.
I think mine is a little over 1 inch.
Made this for brunch today. I had to substitute spring mix greens for the arugula, (Kroger was out) but it was delicious. The pesto makes the dish.
Thanks Paul, I’m glad you enjoyed it!
Finally! Someone who actually made the dish and not just talking about making it.
Woah! That looks fabulous!!! It’s funny you mentioned that you didn’t even taste it before serving it to friends…I tend to do the same thing and it shocks my mom haha! I should probably think first before doing that but I have gotten lucky more than it has bombed, so I will probably continue ;) probably my version of living on the wild side.
I made this this weekend for a ladies brunch. It ended up not being done in time (running late is the story of my life). I left it to cook longer and by the time I got home, my husband had eaten just about half of it. We absolutely loved it! Pesto was such a great addition!!
Roslyn, that’s too funny! So glad it was a hit with you and your husband!
Hi! If I made this in an 8×8 baking pan would it have the same cook time? THANK YOU!
I would love to feature this recipe in our monthly email. Is that something you would be okay with? I would of course credit you for the recipe and image. Please let me know. Thank you!
Hi Kristen! Thanks for asking — we would love that! :)
I made this and it was amazing!!! If I want to double the recipe what size baking dish should I use ?!
Hi Lara! If doubling this, we suggest using a 9×13 inch baking pan. We hope this helps!
The cook time of 40-45 minutes will leave this frittata burnt. 20 minutes was t perfect cooking time at 350 degrees for the frittata I made morning
Looks delicious! I’m making this frittata this weekend! My husband is moderately lactose intolerant– he can eat some cheese and ice cream but more than two pizza slices and he has issues. Can I safely reduce the amount of cheese in the frittata to half a cup? Or substitute it for something else? Thanks!
Thank you, Katie, we hope you and your husband enjoy it! As for your question, we think you would be fine to reduce the cheer down to half a cup. You could also supplement with a non-dairy cheese if you wanted. We hope this helps!
Thanks Hayley for the tip! I made it this morning, reducing the cheese to 1/2 cup and sprinkling in a little sausage. It was delicious and disappeared into our bellies in less than an hour. I’ll definitely be making it again. Thanks so much for sharing this recipe :-)
We don’t have arugula in our store but I would add peppers to spinach quiche for color and taste, especially for the Christmas season!
This was wonderful!!! I can’t stand arugula so subbed in baby spinach which didn’t have the same peppery taste but still added the bright green. I agree, with the red peppers, it was Christmas ready. It served four with left overs, one piece I had for breakfast this morning. Don’t see how it would have served 9 unless there were other dishes. I used homemade pesto, which I make in large quantities and freeze in ice cubes trays for use throughout the years.
Really tasty frittata. I will probably wilt the arugula next time when I add the garlic to the onions. and probably add a bit of lemon juice and zest to brighten it a bit. Thanks for sharing.
Wowowow this is so good and easy to put together! I used crumbled feta and it created these creamy and salty little pockets throughout. YUM.
Have made this for years. Use 6 eggs and half other ingredients (if no arugula handy, I use spinach) and add 1/4 cup of light cream (for 6 eggs) to the mix. This cooks up in our small non-stick skillet in about 25 minutes. I serve with sliced ripe tomatoes drizzled with EVOO. A very nice supper.