Tested till perfect Mozzarella and Walnut Pesto Frittata With Prosciutto
Mozzarella and Walnut Pesto Frittata With Prosciutto
Photography by Jeff Coulson

Mozzarella and Walnut Pesto Frittata With Prosciutto

Inspired by the flavours of Italian cuisine, this frittata is the perfect excuse to make a super-quick homemade walnut pesto. Toss the leftover pesto with freshly cooked pasta and sprinkle with torn fresh basil for a weeknight meal that's ready in minutes.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: April 2014

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 4 servings


  • 4 tsp 4tspvegetable oil
  • 1 1oniononions, sliced
  • 12 12eggeggs
  • 1/4 cup 1/4cupmilk
  • 1/4 tsp 1/4tspeach salt and pepper
  • 100 g 100gfresh mozzarella cheese, sliced
  • 45 g 45gthinly sliced prosciutto

Walnut Pesto:

  • 1/4 cup 1/4cupchopped walnuts, toasted
  • 1 1clove garliccloves of garlic
  • 1-1/4 cups 1-1/4cupsfresh basil leaffresh basil leaves
  • 1/4 cup 1/4cupgrated parmesan cheese
  • Pinch Pincheach salt and pepper
  • 5 tbsp 5tbspolive oil
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Walnut Pesto: In food processor, pulse walnuts with garlic until coarsely ground. Add basil, Parmesan cheese, salt and pepper; pulse until combined. With motor running, add oil in thin steady stream until smooth. Reserve half of the pesto; refrigerate remainder for another use.

Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.

In 10-inch (25 cm) ovenproof nonstick or cast-iron skillet, heat oil over medium heat; cook onion, stirring occasionally, until tender and light golden, about 12 minutes.

Meanwhile, beat together eggs, milk, salt and pepper. Pour over onion mixture in pan; reduce heat to mediumlow and cook until bottom and sides are set but top is still slightly runny, about 15 minutes.

Top with mozzarella; dot with teaspoonfuls of the reserved pesto. Broil until top is golden and set, 3 to 5 minutes. Arrange prosciutto over top; cut into wedges.

Nutritional Information per serving: about

cal 416 pro 23g total fat 33g sat. fat 7g
carb 6g dietary fibre 1g sugar 3g chol 564mg
sodium 651mg potassium 353mg


calcium 13 iron 19 vit A 34 vit C 5
folate 43
This recipe is featured on Your monthly meal plan: 30 meals under 500 calories, week three
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