Vegetable Pesto Frittata

Prepared in an ovenproof pan, deliciously moist and flavorful, and equally good warm or at room temperature, this gluten free breakfast frittata can cover you for lunch or dinner, too.

Vegetable Pesto Frittata Gluten-Free Recipe

Servings 6


  • 8 eggs
  • 1/2 cup Basil Pesto (below)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 medium zucchini, halved lengthwise and sliced into 1/4-inch half-moons
  • 1 cup cherry or grape tomatoes, halved
  • 2 cups microgreens or mixed baby lettuces
  • 1 teaspoon lemon juice


  1. Preheat the oven to 425ºF. In a large bowl, whisk together the eggs and 1/4 cup of the pesto, 3/4 teaspoon salt, and a few grinds of pepper. Set aside.
  2. Add 2 tablespoons of the oil to a 10-inch ovenproof skillet and heat over medium-high heat until shimmering. Add the onion and sauté for 3 minutes. Add the zucchini and cook for 5 minutes, stirring often, then add the tomatoes, and cook 2 minutes longer. Stir the egg mixture, then pour over the veggies in the hot skillet. Let cook, undisturbed, for 3 minutes.
  3. Transfer the skillet to the oven and bake until the frittata is just set and no longer runny on top, 12 to 15 minutes.
  4. Meanwhile, toss the microgreens with the 2 teaspoons oil and the lemon juice. Season to taste with salt and pepper.
  5. Cut the frittata into wedges, transfer to plates, top each wedge with a spoonful of the remaining pesto, and serve warm with the microgreens.

Basil Pesto

MAKES 1 CUP This pesto lets basil be the star. Use it to top the frittata, swirl it into pasta, or spread it on GF toast and top it with sliced tomatoes.


  • 2 cups firmly packed basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • Kosher salt and freshly ground pepper


  1. In a food processor, combine the basil, garlic, and pine nuts and pulse until finely chopped. With the processor running, slowly add the oil. Process until smooth, add the cheese, and pulse several times to combine. Season to taste with salt and pepper.

Photography Beth Manos Brickey

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