Easy Pesto Breakfast Frittata

Last night I woke up in the middle of the night with a rumbly in my tumbly and as I drifted back to sleep, I began dream-storming (brainstorming while asleep) about making a breakfast frittata.  My favorite way to prepare eggs is to whip them with a bit of milk, and bake them in the oven.  This produces a very fluffy, delicious alternative to a fried or hard boiled morning meal.  

I'm not sure if that fits the definition of a "frittata", but I'm going with it!

Yes, that is bacon. Yum.

This recipe serves two people, but it's quite easy to adapt for a larger crowd.  Sometimes I make a casserole sized frittata (using a whole dozen eggs) and freeze the leftovers for lazy mornings too!

What You Need

• 3 eggs
• 1/2 cup milk
• Chopped veggies of your choice, I used red pepper and onion this time.
• 1 tbsp of pesto, which you can buy or make ahead of time.
• Salt + pepper to taste
• Bacon

To Do

• Set your oven to 350 + cook your bacon if desired.
• Crack your eggs into the dish you plan to bake them in. (Yay for minimal clean up!)
• Whisk in the milk, salt, and pepper until blended.
• Add the pesto and mix that in as well.
• Add the chopped veggies. We want a 3 to 1 ratio of eggs to veggies so it won't fall apart!
• Add the bacon, broken into smaller pieces if you'd like it incorporated.  If not, hold to the side.
• Once everything is mixed, it's time to pop this frittata in the oven for 25 minutes or so.
• To know when it's done, check it by poking a tooth pick, or fork in the center.  If it comes out wet, let it go a bit longer.

This recipe is ridiculously simple, adaptable and delicious, enjoy! :)