Name: Baked Frittata with Roasted Red Peppers, Arugula and Pesto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 9 -12 servings
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