Pesto & Goat Cheese Frittata

By Julia Gartland
Pesto & Goat Cheese Frittata Recipe

Pesto & Goat Cheese Frittata RecipeBrunch is my favorite meal for entertaining, and not just because I love breakfast food so much. It’s a chance to have a slow-paced, leisurely start to the day with the ones you love. It also doesn’t hurt to have bottomless coffee and perhaps a glass of prosecco!Pesto & Goat Cheese Frittata RecipeMy go-to is usually something baked in the oven, like a great frittata, which allows me to hang out with my guests instead of being chained to the stove. This one, with pesto, goat cheese and arugula, feels like we’re finally entering spring! It’s certainly a one-pan brunch that you and your guests will love. Pesto & Goat Cheese Frittata Recipe


Pesto & Goat Cheese Frittata (gluten-free)

Serves 4 - 6

Pesto & Goat Cheese Frittata

By Camille Styles


  • 9 eggs
  • 1/3 cup almond or hemp milk, unsweetened
  • 2 garlic cloves, minced
  • 1 lemon, zested
  • 1/2 medium red onion, small dice
  • 3-4 oz. goat cheese, broken into chunks
  • 1/4 cup pesto (store-bought or use recipe below)
  • Handful of baby arugula
  • A few basil leaves, torn
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • Freshly ground pepper


  1. Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, goat cheese, basil and pesto. Season with sea salt and freshly ground pepper to taste.
  2. Using a 10-12 inch pyrex baking dish or 10 inch cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, flaky sea salt and arugula. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.

Toasted Pistachio Basil Pesto (Makes approximately 1 cup)


  • 2 large handfuls basil leaves, de-stemmed
  • 2 garlic cloves, roughly chopped
  • 1/3 cup pistachios, toasted
  • 1 lemon, juice & zest
  • 1/2 cup parmesan, freshly grated & packed
  • 1/2 teaspoon sea salt
  • Freshly cracked pepper, to taste
  • Olive oil (about 1/3-1/2 cup)


  1. In a food processor, add basil, garlic, pistachios, lemon juice and zest, parmesan, salt and pepper. Pulse into a coarse paste. Then stream olive oil to desired consistency or about 1/3-1/2 cup. Serve immediately or store in mason jar for up to 5 days.

Comments (4)

  1. Maya says:

    I cannot wait to try this recipe! My mouth is watering. Yum!

  2. Clever Girl Reviews says:

    I’ve never tried mixing eggs with a milk alternative!

    1. JoAnn says:

      I substitute almond milk with all my recipes?

  3. Elisabeth Hayes says:

    This looks delicious, can’t wait to give it a try 🙂

    xo, Liz

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