Omelette with Pesto and Tomatoes
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 173
- Carbohydrates g 1.7
- of which sugars g 1.7
- Protein g 11.4
- Fats g 13.4
- of which saturated fat g 4.13
- Fiber g 0.8
- Cholesterol mg 261
- Sodium mg 646
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
PRESENTATION
Frittata con pesto e pomodori? Oh, it’s a favorite from Liguria, and honestly, who can blame them? This frittata recipe features pesto alla genovese from Genoa, so you get this fresh, herby kick—really good stuff. Ligurians are all about food that shines, and using ripe pomodori ramati—those juicy Italian tomatoes—is key. Really, it's all about the ingredients.
Baking the frittata? You bet. It makes it lighter and tender, just how many Italians like it. And the aroma? Basil, olive oil, garlic—fills the kitchen. It’s the smell of something special. Plus, those bright tomatoes look stunning against the eggs. This pesto frittata is super simple to put together, yet feels special—perfect for impressing your guests.
And look, some folks go for "pesto di rucola" for a peppery touch, which is awesome. The flexibility? It’s what Italian home cooking’s all about. This isn’t just any easy frittata recipe. It’s about letting those fresh ingredients shine, for real. Perfect for a chill brunch or quick dinner when you want something lighter yet rich and satisfying.
Pair it with crusty bread or a crispy salad—can’t go wrong there. The dish is bright and a bit moist from the tomatoes, and seriously, you’ll want more. If you're hunting for healthy egg recipes or love the idea of an Italian omelette with a twist, this Ligurian classic's your ticket. It’s a true dive into the heart of Ligurian cuisine, highlighting seasonal ingredients and traditional flavors—so so good, and a must-try, pretty much. Grab your apron and explore! Honestly, you'll love it.
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INGREDIENTS
- Ingredients for an omelette 10 inches in diameter
- Eggs 5 - medium
- Cluster tomatoes 4.25 oz (120 g)
- Basil 1 tuft
- Fine salt to taste
- Black pepper to taste
- For 2.5 oz of pesto
- Basil 5 tbsp (12.5 g)
- Parmigiano Reggiano PDO cheese 0.6 oz (18 g) - to grate
- Pecorino cheese 0.25 oz (7 g) - to grate
- Pine nuts ¼ tbsp (4 g)
- Extra virgin olive oil 1 ½ tbsp (25 ml)
- Garlic ½ clove
- Coarse salt 0.3 tsp (2 g)
- for garnish
- Basil 6 leaves
How to prepare Omelette with Pesto and Tomatoes
To prepare the omelette with pesto and tomatoes, start with the Genovese pesto (if you already have homemade pesto available, you can use it in the indicated amount). For the complete procedure, you can click on the Cooking School tab found here: Genoese pesto (Pesto alla genovese). Crush the garlic clove into a paste using a mortar and pestle (if you don't have one, you can use a blender). Then add the basil leaves 1 together with a pinch of coarse salt. Crush the basil leaves against the walls of the mortar with the pestle, rotating the pestle from left to right and simultaneously moving the mortar in the opposite direction 2. When the bright green liquid is released from the leaves, add the pine nuts and continue crushing. Then gradually add the grated cheeses, continuing to crush; finally, pour in the extra virgin olive oil in a thin stream 3. Combine the ingredients. Now that the pesto is ready, set it aside covered with plastic wrap.
Next, prepare the tomatoes. Wash them under running water, then cut one into cubes: remove the stem and cut it in half 4, then scoop out the inside with a teaspoon to remove the seeds 5. Then cut the pulp into cubes 6 and keep them in a small bowl.
Move on to the other tomato: remove the peduncle and cut the tomato into slices 7 that you will set aside for decoration. Then chop the bunch of fresh basil 8, which you will then add to the omelette. In a bowl, crack the eggs, add salt and pepper to taste, then start beating them with a whisk 9.
After beating the eggs for a few seconds, incorporate the pesto you set aside 10 and mix with the whisk 11 to obtain a homogeneous mixture 12.
Then add the chopped basil 13 and the diced tomato pulp you had set aside 14. Then mix everything again 15.
Now you can start assembling your omelette: take a 10-inch diameter cake pan and line it with parchment paper. Then place half of the tomato slices you prepared previously on the bottom 16. Pour the egg, pesto, and diced tomato mixture into the cake pan 17, leveling the mixture so it fills the pan evenly and without gaps. Then finish assembling the omelette by arranging the remaining tomato slices 18.
Decorate the omelette with whole basil leaves 19, placing them on each tomato slice to create a contrast of colors. Then bake 20 in a preheated static oven at 350°F for 30-35 minutes or a convection oven at 320°F for about 25 minutes until the surface is golden (you can also cook the omelette in a non-stick pan like a regular omelette). Take the omelette with pesto and tomatoes out of the oven 21, let it cool slightly, and serve it warm or cold to your taste!