Baked Frittata with Roasted Red Peppers, Arugula and Pesto
Try this Baked Frittata with Roasted Red Peppers, Arugula and Pesto recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic minced
- 1 tablespoon delallo extra virgin olive oil1 cup dicedâ white on peeled)3 cloves garlic, minced8 eggs, whisked1 (12-ounce) jar delallo roasted red peppers, drained and diced2 handfuls baby arugula, roughly chopped1 cup shredded mozzarella cheese (i used part-skim)1/4 cup delallo basil pesto1/2 teaspoon salt1/4 teaspoon
- 1 tablespoon delallo extra virgin olive oil
- 1 cup dicedâ white onion (about half a medium onion peeled)
- 8 eggs, whisked
- 1 (12-ounce) jar delallo roasted red peppers drained and diced
- 2 handfuls baby arugula roughly chopped
- 1 cup shredded mozzarella cheese (i used part-skim)
- 1/4 cup delallo basil pesto
- Carbohydrate 3.06181333333333 g
- Cholesterol 0 mg
- Fat 0.0493466666666667 g
- Fiber 0.224333324750264 g
- Protein 0.587 g
- Saturated Fat 0.00931666666666667 g
- Serving Size 1 1 recipe (9g)
- Sodium 1.58866666666667 mg
- Sugar 2.83748000858307 g
- Trans Fat 0.0137766666666667 g
- Calories 14 calories
