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Tuesday, July 6, 2010

Pesto Frittata

Pesto Frittata
6 eggs
Olive oil
Cherry tomatoes
Prepared pesto
Salt and pepper

This heat wave is still going strong, thus the reason why I've been avoiding the kitchen the past few days. I'm going to venture back in tonight, but I want to limit my cooking time. A frittata is a great choice for a super easy meal, and it's not too heavy.

Pre-heat the broiler. Heat up the olive oil over medium heat in a non-stick oven-proof skillet and sauté the garlic, cherry tomatoes and spinach for a couple of minutes until soft. In the meantime, whisk the eggs in a bowl with some salt and pepper and a couple of spoonfuls of prepared pesto. Add the eggs to the skillet and cook until it's almost set. Throw in the broiler for a minute or two until the top starts to brown. Loosen the edges with a rubber spatula and slide onto a plate.

Serve with a simple salad of greens and balsamic dressing and a slice of garlic bread, and you have the perfect dinner for a steamy summer evening!

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.