1. Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch non-stick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
2. Bake until puffed and center is just set, about 10-12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 264 (60%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 882.3mg||271 %|
|Sodium 651.7mg||22 %|
|Potassium 423.5mg||11 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.3g|
|Protein 39.3g||56 %|
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Calories per serving: 441
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