Pistachio Pesto Frittata with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant frittata featuring a nutty pistachio pesto base and juicy roasted cherry tomatoes, inspired by Italian brunch flavors. This Italian-inspired brunch recipe (vegetarian), ready in about 30 minutes, combines large eggs, pistachio nuts, shelled, fresh basil leaves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 280 cal/serving

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Ingredients

6 large eggs
1/3 cup pistachio nuts, shelled
1 cup packed fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
1 garlic clove
1 cup cherry tomatoes, halved
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). In a food processor, combine 1/3 cup pistachio nuts, 1 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 1 clove garlic, and 1/4 cup extra virgin olive oil. Pulse until a smooth pesto forms, scraping down sides as needed.
Step 2: In a medium bowl, whisk 6 large eggs with 1/2 tsp salt and 1/4 tsp black pepper until fully combined.
Step 3: Stir half of the pistachio pesto into the eggs until evenly mixed.
Step 4: Heat an oven-safe non-stick skillet over medium heat and lightly grease it. Pour the egg mixture into the skillet and cook undisturbed for 3-4 minutes until the edges start to set.
Step 5: Scatter 1 cup halved cherry tomatoes evenly over the top and dollop remaining pistachio pesto over the tomatoes.
Step 6: Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and slightly golden on top. Let cool for 2 minutes before slicing and serving.