Grilled Vegetable and Pesto Frittata

I grilled a ton of vegetables for a cookout on Saturday (4 zucchini, 4 yellow summer squash, 4 red bell peppers, one bunch of asparagus) and was really excited to use the leftovers to make a delicious and savory breakfast!

You could use any vegetables you like and could roast, grill, sauté, or steam depending on your preference.

Grilled Vegetable and Pesto Frittata

Ingredients (serves 6):

2 Cups of cooked vegetables
1/4 cup pesto
4oz goat cheese (could use feta or mozzarella)
8 eggs
1/4 cup milk (any kind will do, I used skim)
Salt & Pepper
Cooking spray

Directions:
Preheat oven to 375º. Generously spray a deep, oven safe skillet with cooking spray. Line the bottom with your cooked vegetables (they can be warm or cold). 

Mix 8 eggs with milk, salt, pepper, and pesto. Pour the egg mixture on top of the vegetables in the skillet. Crumble goat cheese evenly on top.

Bake for 30-35 minutes or until eggs are set. My pesto was a bit greasy so I sopped up the excess oil with a paper towel as soon as the frittata came out.

Cut into 6 wedges and serve!

Enjoy :)

Nutritional Information (per 1/6 Frittata):
Calories: 265cal

Total Fat: 19g

Cholesterol: 268mg

Carbs: 10g

Protein: 15g

All nutrition facts are from MyFitnessPal