Spinach and Goat Cheese Frittata with Pumpkin Seed Pesto

Packed with fresh herbs and veggies, this colorful frittata is a deliciously healthy breakfast or brunch entrée. Tangy goat cheese mixed in the eggs gives the baked egg dish a rich yet bright flavor. Then it’s topped with a nutty pumpkin seed pesto at the table for a savory finish.  Once you master the basic recipe, feel free to mix it up with different veggies, herbs and cheeses, depending on what you have on hand.

Pesto

1 cup basil leaves

1 cup parsley leaves

1 clove garlic

3/4 cup toasted pumpkin seeds

1 lemon, zested

1 tablespoon lemon juice

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup extra virgin olive oil

Salt

Freshly ground black pepper

Frittata

1 tablespoon extra virgin olive oil

1 onion, finely diced

1 bunch spinach, ribs removed and chopped roughly

Salt

Freshly ground black pepper

8 extra large eggs

1/2 cup Greek yogurt

1 teaspoon dried oregano

1 small bunch parsley, leaves roughly chopped

1/4 cup fresh dill, roughly chopped

4 ounces goat cheese

Grated Parmigiano-Reggiano cheese

For the pesto:

Place the basil, parsley, garlic and pumpkin seeds in the bowl of a food processor fitted with a metal blade. Pulse until the herbs and seeds are broken down but still have a rough texture. Add the lemon zest and juice, cheese and olive oil. Pulse briefly to combine. Season to taste with salt and pepper. Set aside while making the frittata.

For the frittata:

Preheat oven to 390°F.

Heat the oil in a wide braiser set over medium heat. Add the onion and sauté until softened, about 8 minutes.  Add the spinach and cook until wilted, about 4 minutes. Season with salt and pepper to taste.

Place the eggs and yogurt in a mixing bowl and whisk to combine. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, the dried oregano, parsley and dill. Pour the egg mixture over the spinach mixture and top with dollops of the goat cheese.

Transfer the braiser to the preheated oven. Cook until golden brown and set, about 25-30 minutes. Remove from the oven and serve with the pumpkin seed pesto and additional Parmigiano-Reggiano cheese.