Pumpkin & Sage Pesto Frittata

Pumpkin & Sage Pesto Frittata

Frittatas are one of my favorite staple RE/SET recipes. You can substitute the Pumpkin with other pestos, such as Kale & Pamesan, Sun-Dried Tomato, or Artichoke. Eating healthy doesn’t have to mean comprising your love of good food and flavors.



8 organic eggs
1 cup chopped yellow onion
2 Tablespoons Bella Cucina extra virgin olive oil
8 organic eggs
1- 6 ounce jar Bella Cucina Pumpkin & Sage Pesto
1/4 cup chopped celery and/or celery leaves
1/2 cup almond milk
1/4 cup nutritional yeast
1 teaspoon  Bella Cucina Calendula & Chive savory salt


⁠PREPARATION: Preheat oven to 375 degrees.

In an 8 or 9 inch non-stick pan, heat 2 Tablespoons olive oil over medium heat. Add the chopped onion and a pinch of the salt. Cook for 4-6 minutes, stirring often, or until the onion is soft and caramelized sweet. Remove from the heat.

In a blender or food processor, add the eggs, pesto, celery, milk, yeast and remaining salt. Blend just until smooth. Pour over the onion mixture in the pan. Place in the oven and cook 25-30 minutes, or until the edges pull away from the side of the pan and the center is springy, but not liquid. You can test with a skewer or toothpick.

Cool slightly, then turn out onto a platter or cutting board. Cut into wedges and serve warm or snack all day long at room temperature.

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