Mozzarella and Walnut Pesto Frittata With Prosciutto Mozzarella and Walnut Pesto Frittata With Prosciutto

Food styling by Melanie Stuparyk | Prop styling by Madeleine Johari
Image by: Jeff Coulson

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2014


Walnut Pesto:


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 facts per serving: about

  • Fibre 1 g
  • Sodium 651 mg
  • Sugars 3 g
  • Protein 23 g
  • Calories 416.0
  • Total fat 33 g
  • Cholesterol 564 mg
  • Saturated fat 7 g
  • Total carbohydrate 6 g


  • Iron 19.0
  • Folate 43.0
  • Calcium 13.0
  • Vitamin A 34.0
  • Vitamin C 5.0
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Breakfast & Smoothies

Mozzarella and Walnut Pesto Frittata With Prosciutto