This recipe is more like a template, since you could use any combination of veggies here, and any cheese. It is a great way to clean out your refrigerator, so feel free to be creative, or if you want more reliability, do it this way. It was very good and the leftovers warmed up in the oven were just as welcome.

Other then flexible and delicious, this recipe is easy. Many frittatas are finicky, needing to start on the stove and move to the oven. This one sautés veggies, then mixes everything up, and puts it in the oven.

I use pesto I froze in muffin tins last summer when basil was fresh, which you can see in the first photo below, but a store bought variety would work as well too.

Pesto, Egg and Veggie Frittata Recipe

8 eggs
1/2 cup pesto
1 head broccoli tops
8 oz mushrooms, sliced
1 large garlic, minced
1 small onion or large shallot, minced
2 Tablespoons cream cheese
1/2 cup cheddar cheese, plus more for sprinkling on the top
1 teaspoon garlic powder
sea salt and freshly ground pepper
butter for greasing dish

Preheat oven to 350ºF.

Sauté all the veggies.

Mix the eggs with the pesto, cream cheese, cheddar, and garlic powder, until well combined, and there are no clumps. Add salt and pepper. Mix in the sautéed veggies.

Grease a baking dish well with butter. Pour the egg, cheese, and veggie mixture into the baking dish. Sprinkle the top with a little more cheese.

Bake for 30 minutes until set and a bit golden on top (but not dry looking).

Serve hot and enjoy!