A pesto frittata, how can you go wrong? Before I mastered the art of the omelet, I made frittatas. They are easy to prepare and no flipping skills are required. Frittatas make a fantastic light meal, any time of day, and are a great way to use up produce or leftovers. After a couple of Farmer’s Market excursions and garden that is beginning to thrive, I knew that a pesto frittata was the perfect dish to highlight my summer bounty.

Pesto & Vegetable Frittata

Makes 6 Generous Servings

1 tbsp olive oil

1 tbsp butter

1 large summer squash, chopped

1 large golden zucchini, chopped

1 green pepper, chopped

1 red pepper, chopped

3 oz mushrooms, woody stems removed and chopped

1 small onion, chopped

2 tsp crushed garlic

1 tbsp balsamic vinegar

2 tbsp pesto

6 oz goat cheese

12 eggs

1/2 cup half and half

salt and pepper, to taste

Sriracha aka Rooster Sauce (optional)

Preheat the oven to 400* and heat a large, oven safe skillet to medium heat. Once the pan is hot, add in the olive oil and butter. When the butter is melted, add in the mushrooms and a dash of salt; saute  until they are just starting to brown. Add in the remaining vegetables and cook until they are soft and the onions are translucent. Season with salt and pepper. Meanwhile, beat the eggs together with the pesto and the half & half and season with pepper. Once the vegetables are cooked, stir in the balsamic vinegar and spread the vegetables evenly in the pan. Crumble the goat cheese on top and then pour in the egg mixture. Shake the pan a little to make sure the eggs are evenly distributed and then place the pan into the oven. Bake for 30 minutes until the frittata is puffed and golden brown. Remove from the oven (remember the pan handle will be very hot!) and let it rest for about 10 minutes. Slice into wedges and serve with a little Sriracha on the side.  The frittata is equally delicious cold or at room temperature.

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