Makes four servings
- 1 tsp. extra-virgin olive oil
- 8 large eggs, beaten
- 8 tbs. good-quality jarred pesto
- 8 thin tomato slices
- 3 ounces fresh mozzarella cheese, sliced
Preheat the broiler. Heat olive oil in a well-seasoned (or nonstick) 9-inch skillet. Pour the beaten eggs into the hot skillet and allow the eggs to set up on the bottom. Carefully lift the cooked eggs with a spatula to allow the uncooked eggs to trickle underneath. Cook over low heat until most of the eggs are set up. Remove from heat and top the frittata with pesto and tomato and mozzarella slices. Broil the “pizza” until the cheese is melted and bubbly. Cut into wedges and serve.