Breakfast Frittata with Roasted Pepper Pesto - Thyme To Mango

Breakfast Frittata with Roasted Pepper Pesto - Thyme To Mango

Filled with bacon, veggies and swirled with roasted red pepper pesto, this Breakfast Frittata will get your lazy weekend mornings off to a kick-ass start.

If there’s ever a question I ask myself more than “what shall I cook for dinner?”, then it would be “what should I cook for breakfast?” It’s a never ending predicament.

I’m not the eating-fruit-for-breakfast, avocado-toast or cereal/ muesli sort of person (although I do throw together a bowl of porridge before work during the week) and much prefer the cooked breakfast option – basically, it comes with Hollandaise sauce, I’m in.

But then again, there’s only so many times you can cooked eggs benedict, of Shakshouka before you’re left feeling like there’s a whole other world of cooked breakfast options out there. Is it just me?

Last week I put together this Welsh Rarebit which is the ultimate, indulgent breakfast food (and to be honest I not only made it last week for taking photos – I had also made it several times in the previous weeks all in the name of “recipe testing” *wink* *wink*)

But then again, although the over indulgence in cheese may be great and all – I mean, who can refuse creamy four cheese sauce – but sometimes that delicious cooked, weekend breakfast, needs to have a little health conscience about it. Not too much – because it’s weekend breakfast – but just enough to make it feel “healthy”.

Now I know a frittata is not exactly a unique recipe, especially when it comes to breakfast fare, but this was the first time I had ever thought of adding pesto to the mix. And adding pesto to whisked eggs, combining it with bacon, peppers and spinach before baking it in the oven to delicious frittata awesomeness, is my new favourite breakfast thing.

There are two ways of preparing this breakfast frittata and the one you choose will depend on one thing: do you have an ovenproof skillet/ frypan?

If you have an ovenproof skillet /frypan:

If you have an ovenproof skillet, then this breakfast frittata is going to come together in no time at all. First you’ll whisk together the eggs along with the pesto. Then, whilst your oven is heating up, onions, peppers bacon, garlic and spinach will be sautéed together until cooked. The egg-pesto mixture will be added to the pan until the eggs begin to cook.

Then it’s a simple case of throwing that skillet full of breakfast frittata goodness into the oven and waiting for fifteen or so minutes for it too cook. Remove from the oven and serve. Simples.

If you do not have an ovenproof skillet /frypan:

Don’t worry, you’re not alone, and it’s still just as easy to make this frittata, although there will be an additional fifteen or so minute cooking time (I hope that’s not a deal breaker?).

The process is very much the same as with an ovenproof skillet: The onions, peppers, spinach and garlic are sautéed until cooked (and that bacon is crispy – Yes!) and then, instead of adding the egg and pesto mixture to the skillet, everything will be combined in a baking dish/ pan that has been allowed to heat up in the oven for a few minutes.

Then, once again, it goes in the oven, this time for around thirty to thirty-five minutes, until it turns into breakfast frittata awesomeness.

So no matter if you have an ovenproof skillet or not, this Breakfast frittata will certainly make sure your cooked breakfast goals are achieved.

Until next time foodies


PrintBreakfast Frittata with Roasted Pepper Pesto

Filled with bacon, veggies and swirled with roasted red pepper pesto, this Breakfast Frittata will get your lazy weekend mornings off to a kick-ass start.

Author: James Langley

Prep Time: 10 minutes

Cook Time: 25 to 45 minutes

Total Time: 41 minute


  • 6 large eggs
  • 100ml thickened cream
  • ½ cup of roasted red pepper pesto (can substitute for any other pesto you prefer)
  • ½ tsp ground black pepper
  • 2 tbsp olive oil (4 tbsp if you’re not using an ovenproof skillet/ pan)
  • 100g Red Bell Pepper, finely diced
  • 100g Yellow Bell Pepper, finely diced
  • 1 small onion, finely diced
  • 3 cloves of garlic, minced
  • 200g rind less bacon, diced
  • 2 firmly packed cups spinach leaves
  • 80g grated cheddar cheese
Read the whole recipe on The Nude Food Hero