Pesto & Roasted Red Pepper Frittata

Frittatas are for the romantic Sunday brunch. And they're also for meal prep day -- a make-ahead breakfast dish to keep you covered for weekday breakfasts. So, frittatas are both whimsical and practical. Perfect! My normal frittatas recipe goes like this : look in the fridge, grab any vegetable on it's last leg, combine with eggs and spices and cook -- read: they're not well planned out. But, sometimes I get fancy with my frittata and use a recipe. Genius, I know. And with this Pesto & Roasted Red Pepper Frittata recipe, I combined my two great loves -- roasted red bell peppers and pesto.

Pesto is perfect, as long as your friends, colleagues, and cohabitants don't mind a little garlic breath. And I can eat roasted red bell peppers by the jarful. Combine with a little zesty arugula and you're going to town!

On that practical note, frittatas are really great for a busy family or person who strives to eat a healthy breakfast, but doesn't have time to cook each morning.

Plan for the week : make this recipe on Sunday, slice into wedges, place in a glass container, and eat throughout the week!

Paleo Pesto & Roasted Red Pepper Frittata

Pesto & Roasted Red Pepper Frittata

Recipe type: Breakfast

Cuisine: Paleo, Whole30, 21DSD

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Serves: 4-6


  • 1 tsp. olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 8 eggs
  • 1 (12-ounce) jar roasted red peppers, drained and sliced
  • 1 cup arugula, loosely packed
  • 1 cup spinach, loosely packed
  • 1/4 cup dairy-free pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350 degrees Fahrenheit. Coat a 9-inch pie pan with butter or line with parchment paper.
  2. In a medium skillet over medium heat, add olive oil and diced onion. Sauté for 5 minutes, stirring occasionally. Add minced garlic and stir for another 2-3 minutes. Remove from heat.
  3. In a large bowl, whisk eggs. Then fold in sliced roasted red peppers, arugula, spinach, pesto, salt and pepper. Add garlic and onion mixture, and stir until thoroughly combined.
  4. Pour the egg filling into the pie pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. Remove from oven and let rest for 5 minutes. Slice and serve!