- Set the oven to high broil, placing the rack in the middle of the oven.
- Add 2 tablespoons of extra virgin olive oil to a skillet over medium-high heat. Beat the eggs thoroughly and season with salt and pepper. Pour eggs into skillet and stir with a wooden spoon or spatula. Cook 3−4 minutes, or until egg mixture has set on the bottom and begins to set on top.
- Top the egg mixture with mozzarella cheese, sundried tomatoes, and pesto. Finally, place the skillet into the oven for 2−3 minutes, until the frittata is lightly browned and fluffy. Remove from oven and allow to slightly cool. Cut into even pie-shaped portions and serve