Baked Frittata with Pesto, Tomatoes & Goat Cheese is an easy breakfast bake that is low-carb, vegetarian and gluten-free!

Course Breakfast
Cuisine American

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Servings 9 servings


  • 1-2 Tbsp olive oil
  • 1 c sweet onions finely chopped
  • 2 cloves garlic minced
  • 12 large eggs
  • ⅓ c pesto prepared
  • 1 tsp salt
  • ½ tsp pepper
  • 1 c roasted tomatoes cut into ½ – inch pieces
  • 1 c arugula torn into bite-sized pieces
  • 6 oz goat cheese crumbled


  1. Preheat oven to 350 degrees.
  2. In a medium skillet drizzle olive oil and add onions. Saute onions over medium heat for 5-7 minutes, or until they become translucent.
  3. Add garlic and saute for an additional 2-3 minutes. Let onions cool until they are close to room temperature.
  4. In a large bowl combine eggs, pesto, salt and pepper. Whisk to combine.
  5. Add tomatoes, arugula, goat cheese and onions. Stir until incorporated.
  6. Spray a 9 x 9-inch square baking dish with non-stick cooking spray.
  7. Pour mixture into baking dish and bake for 42-48 minutes, or until a toothpick inserted in the center comes out clean.
  8. Serve with additional pesto, if desired, and enjoy!

Calories: 201   Fat: 14g   Protein: 11g    Carbs: 4g    Sugars: 2g