Bacon Frittata with Sun Dried Tomato Pesto

Frittatas are one of my favorite breakfasts. They are so fun to get creative with, and easy to make. They are also great as a prep ahead breakfast, or to take to a brunch. For this one I wanted to use a Sun dried Tomato pesto, which is delicious with eggs. Then I paired it with caramelized onion, asparagus and bacon. The flavors went together beautifully.


Bacon Frittata with Sun Dried Tomato Pesto

  • Servings: 6
  • Difficulty: Easy
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A delicious frittata, perfect for meal prep or hosting brunch.


  • 6 strips of bacon, cooked and chopped
  • 2 T cooking oil of your choice
  • 1.5 cup onion, diced
  • 1.5 cup asparagus, cut in small pieces
  • 1 tsp fresh chopped thyme
  • 1 tsp fresh chopped oregano
  • 6 T Barilla Sundried Tomato Pesto
  • 12 eggs, beaten
  • 5 half slices of tomato, for topping
  • salt and pepper, to taste


  1. Cook bacon and chop ahead of making frittata.
  2. Preheat oven to 400.
  3. Over medium heat in a large cast iron skillet, caramelize onions in oil.
  4. When the onions are caramel color, add asparagus, thyme and oregano. Continue to cook for about 5 minutes.
  5. Add bacon and half of the pesto, stirring into the vegetable mix.
  6. Top with the eggs. Drop the rest of the pesto through out the eggs. Do not stir. Allow the eggs to set around the edges of the pan.
  7. Remove the pan from the stove top and place in the oven to finish cooking.
  8. After 10 minutes, add the tomato slices in a pinwheel formation in the center of the frittata. Add extra fresh thyme and oregano for garnish.
  9. Continue cooking 10 minutes.
  10. Cut into 6 slices and serve hot!