This simple Baked Frittata with Roasted Red Peppers, Arugula and Pesto is easy to make, naturally gluten-free, and full of delicious Italian flavor.
Ingredients:
1 Tablespoon DeLallo extra virgin olive oil
1 cup diced white onion (about half a medium onion, peeled)
3 cloves garlic, minced
8 eggs, whisked
1 (12-ounce) jar DeLallo roasted red peppers, drained and diced
2 handfuls baby arugula, roughly chopped
1 cup shredded Mozzarella cheese (I used part-skim)
1/4 cup DeLallo basil pesto
1/2 teaspoon salt
1/4 teaspoon black pepper
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