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Tomato Kale Pesto Frittata

Tomato Kale Pesto Frittata

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 13-19 minutes
  • Total Time: 18-24 minutes
  • Yield: Serves 8-10 1x


The cherry tomatoes and greens for this tomato kale pesto frittata are sautéed in garlic and scallions before it’s baked in the oven. A total flavor boost!


  • 8 large eggs
  • 1/3 cup milk
  • 1/4 cup pesto
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil
  • 2 scallions, thinly sliced, white parts and green parts separated
  • 1 garlic clove, minced
  • 11/2 cups torn curly kale
  • 1 pint cherry tomatoes, halved
  • Minced chives for serving
  • Shaved Parmesan for serving


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, whisk together the eggs, milk, pesto, salt and pepper.
  3. Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium high heat. Sauté the garlic and the white parts of the scallions until they are translucent and fragrant, about 1 minute.
  4. Sauté the tomatoes for 3 minutes until they get juicy and start to wrinkle. Add the kale and continue cooking letting the greens wilt, about 2 minutes.
  5. Pour in the egg mixture. Wait for the eggs to start to set at the edges, about 2-4 minutes. Transfer the skillet to the oven and bake for 8-10 minutes until just set in the middle.
  6. Top the frittata with the green scallions, chives and Parmesan before serving.