Mediterranean Pesto Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, crack the eggs and whisk them until well combined. Add the pesto, salt, and pepper, and mix until smooth.

3.In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

4.Add the diced red bell pepper and sliced olives to the skillet, cooking for an additional 3-4 minutes until the peppers are tender.

5.Pour the egg and pesto mixture over the sautéed vegetables in the skillet, ensuring even distribution. Cook on the stovetop for about 2-3 minutes until the edges start to set.

6.Sprinkle the crumbled feta cheese evenly over the top of the frittata.

7.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown in the center.

8.Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.