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Ingredients (4 servings)
- 4 large eggs
- 1 cup liquid egg whites
- 1/3 cup basil pesto
- coarse salt and pepper
- 1 cup (4 ounces) shredded light mozzarella (such as Trader Joe’s), divided
- 1 teaspoon olive oil
- 2 small tomatoes, thinly sliced
- Preheat oven to 425° F. In a large bowl, lightly beat eggs. Stir in egg whites, pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
- Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.