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Pesto Frittata

Serves 6

 Italian for breakfast? I'm in!!! This combination of pesto and tomatoes is a magnificent way to delight your taste buds and get you ready for your day!


Prep Time: 10 minutes

Cooking Time: 25 minutes



 2 cups fresh basil leaves

1 teaspoon of sea salt

½ teaspoon black pepper

½ teaspoon garlic powder

2 tablespoons nutritional yeast

12 eggs

½ red bell pepper, seeded and chopped

10 cherry tomatoes, halved

2 cups baby kale



 Preheat oven to 350 degrees Fahrenheit. 

 Make the pesto by combining fresh basil leaves, sea salt, black pepper, garlic powder and nutritional yeast in a blender or food processor and pulse until well combined.

 Add cracked eggs to the blender or food processor and pulse until everything is blended together.  The batter will be green. 

 Pour egg batter into a 9x13” baking pan lined with aluminum foil and parchment paper.

 Sprinkle baby kale, chopped red bell pepper and halved cherry tomatoes in the egg batter, pressing down with a spatula.

 Bake in the oven for 25 minutes, or until firm. 

 Allow cooling 5 minutes before slicing into 6 squares. 




Calories: 245

Carbs: 6

Net Carbs: 5

Protein: 14

Fat: 19