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Fresh Mozzarella, Sundried Tomato, and Pesto Frittata



2 tablespoons extra virgin olive oil

8 large eggs

Kosher salt

Fresh cracked pepper

¼ pound fresh mozzarella cheese, thinly sliced

¼ cup sundried tomatoes, julienned

4 teaspoons pesto


  1. Set the oven to high broil, placing the rack in the middle of the oven.
  2. 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.
  3. 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
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