Frittata with Pesto and Early Girl Tomatoes

Late summer tomatoes and freshly made pesto adds a nice contrast in both flavor and color to this delicious, rustic, frittata.

Serves 4

Ingredients

• 1/8 cup pine nuts , toasted

• 1 garlic clove , minced

• 1 1/2 cup fresh basil leaves , plus additional for garnish

• Juice of 1/2 lemon

• 1/4 cup Parmigiano Reggiano , grated, plus additional for serving

• 1/3 cup , plus 2 tablespoons extra-virgin olive oil

• 2 early girl tomatoes , sliced

• 6 large eggs

• Sea salt and freshly ground black pepper

Instructions

• Preheat the oven to 350°F.

• In a large mortar, mash together the garlic and salt. Add the pine nuts, basil, lemon juice, and 1/3 cup olive oil and continue mashing into a paste. Set aside.

• Whisk the eggs together in a medium bowl. Add the pesto and Parmigiano Reggiano, and season with salt and pepper. Stir until combined.

• Heat the remaining 2 tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add the eggs to the pan and cook for 4 minutes. Arrange the tomatoes over the top. Place in the oven and bake for 20 to 25 minutes. Remove from the oven.

• Garnish with fresh basil leaves and sprinkle with additional Parmigiano Reggiano, if desired. Slice into wedges and serve immediately.