Sun-Dried Tomato and Pesto Frittata

Merry Christmas to all!! I'm writing this from the hospital where I'm working the weekend. Yay. ;) I wanted to pick something yummy to share on this Christmas while I had a few minutes. I figured this frittata would be just the thing. It's full of pretty Christmas colors from the green of the pesto, to the red of the tomatoes. This visually festive frittata is be the perfect thing for your Christmas brunch!

For to us a child is born, to us a son is given,
and the government will be on his shoulders.
And he will be called Wonderful Counselor,
Mighty God, Everlasting Father, Prince of Peace.

Isaiah 9:6

Frittatas such as this are perfect for make ahead breakfasts, either on a sandwich, or just eaten on their own. You can eat them cold, warm or room temperature. You can also freeze them pretty well too. They tend to get just a bit watery when they thaw, but overall a nice option!



Sun-dried Tomato and Pesto Frittata

  • 6 eggs
  • 1/4 cup whole milk
  • 1/4 teaspoon Kosher salt
  • Black pepper
  • 1-2 tablespoons basil pesto
  • 8-10 sun-dried tomatoes, chopped roughly
  • Mozzarella or ricotta cheese

Preheat the oven to 375 degrees. Line a square 9x9-inch baking dish (or 10x7-inch rectangular baking dish which is what I used) with parchment paper and lightly spray with oil. Set aside. 

Whisk together the eggs, milk, salt and pepper. Transfer to prepared baking dish. Evenly spoon the pesto over the eggs. Sprinkle the chopped tomatoes and the cheese over the eggs evenly. 

Transfer baking dish to oven and bake for 20-25 minutes, until just set in the center. Can eat hot, warm, or room temperature. 

Chicken Pesto Pizza

I was at the library last week, one of my favorite places in the world, and picked up a pretty looking pizza cookbook, Truly, Madly Pizza by Suzanne Lenzer. As you may or may not know, making pizza at home is one of my all-time favorite dinners. It is always delicious, and if the dough is already made it's actually a really quick and easy dinner. So it makes sense then that I love looking at pizza cookbooks, but usually I just flip through them for inspiration. Something about this particular book however intrigued me. Her dough sounded a little different, and used a different method than any of my previous recipes and my interest was peaked; I decided to take the book home and get a closer look. As soon as I got home I delved a little deeper into the book and very quickly was in the kitchen whipping up her pizza dough recipe. 

The verdict? I have made two pizzas now, not a large sample size I realize, but both of them turned out pretty amazing. I don't know if I can say for sure that this dough is extra good, or I just got lucky and turned out a couple of fabulous pizzas, but what I can say is that I plan on making another batch of dough ASAP so I can find out!! Until then, enjoy this simple, but always fantastic recipe for chicken pesto pizza. 

I only managed to snap one, that's right one single picture, of this awesome pizza, but it was too pretty, and the finished pizza too delicious, not to share. Hopefully I'll have some other pizzas to share very soon...!

Chicken Pesto Pizza
From Delectably Mine

  • Perfect pizza dough (recipe below), or your own favorite pizza dough
  • Leftover chicken, dark meat preferred, cut into bite sized chunks
  • 2-3 tablespoons pesto (homemade if you have it) 
  • 3-4 ounces fresh mozzarella
  • Olive oil
  • Salt

The morning you are planning to make pizza, take dough out of the freezer and put it in the fridge to slowly thaw. When you are ready to make dinner, place a pizza stone or a baking sheet in the oven and preheat to 550 degrees, or as hot as it will go (unfortunately my oven only goes to 500 degrees) and let it preheat for at least 30-45 minutes, a hour is better if you have time.  

Twenty to thirty minutes before shaping the pizza, pull the dough out of the fridge and let come to room temperature while you prepare the toppings. 

When ready, working with the dough in your hands, gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even thickness (the edges will be thicker - that's okay) and you have the size you want. 

Dust pizza peel generously with cornmeal and carefully lay the shaped pizza crust onto the peel (alternately you can use parchment paper and slide the whole thing, parchment and all, right onto the stone or baking sheet). Top the pizza with the pesto, followed by fresh mozzarella and then the chicken. Sprinkle with a little kosher salt if desired and brush the crust with olive oil. Slide pizza off peel and onto your heated stone or baking sheet. Bake until the crust is golden and and cheese is bubbling and just beginning to brown, 6-10 minutes. 

Slide pizza off stone and onto a cutting board or plate. Let rest a few minutes (if you can) before cutting. 

Perfect Pizza Dough
From Truly, Madly Pizza by Suzanne Lenzer

  • 390 grams bread flour (about 2.75 cups)
  • 1/4 ounce active dry yeast (about 2.5 teaspoons)
  • 2 teaspoons sea salt
  • 1/4 cup extra virgin olive oil (about 40 grams)
  • 1 cup warm water
  • 2-3 tablespoons cornmeal

Put the flour, yeast and salt in a food processor fitted with the metal S-balde and turn the machine on. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. By adding the water slowly, you can watch the dough come together and you'll get a sense of whether you should add more or whether it's too wet - it should look pliable and smooth after a minute or so of processing (the more water you can add and still be able to handle the dough without it sticking to you hands, the better it will be). Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.

Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.

Note: You can use the dough right away, but you'll find the texture of the crust will be a bit breadier and the flavor less complex (but still very tasty). 


Broccoli Kale Pesto

I know there are a lot of broccoli stem haters out there. Honestly, I'm not one of them, I've found that as long as the tough outside layer is cut off at least a little bit that they roast up quite well. However, I've come up with a new use for them, and if you are in the broccoli stem hater camp this one is for you. 

For this broccoli kale pesto I took all the stems from one bunch of broccoli, boiled them up until nice and soft, and processed them with some kale and garlic to make a vibrant, healthy, and delicious spread or sauce. I thought the broccoli flavor was quite mild so if that worries you, have no fear. The combination of the broccoli with the kale was a perfect match. The kale brightened up the color of the pesto, and the combo of the two veggies helped mellow the flavors of both resulting in a nicely balanced sauce. With the punch of the raw garlic added in as well, this sauce turned into a beautiful, healthy and delicious way to amp up a sandwich, a batch of eggs, or a bowl of pasta. It is super versatile and really can be used in just about anything you might possibly imagine. 

Like most pestos and other sauces, this recipe is very versatile. If you want to add more kale, go for it, most broccoli, why not? Not a fan of raw garlic, try roasting some up before you throw it in. I used sunflower seeds to add some nuttiness, but any other nut would work too, almonds, walnuts, whatever you might have. I didn't have much cheese when I made this but I would love to try adding some salty parmesan, a handful of feta, or my favorite - creamy and delicious goat cheese. I don't think any of these various combinations can be bad. Broccoli is definitely going on the shopping list very soon. 

Broccoli Kale Pesto


  • Stems from 1 head broccoli
  • 3-4 stalks Kale
  • 3-4 cloves garlic
  • Lemon juice from half a large lemon
  • Salt, to taste
  • Sunflower seeds
  • Olive oil, 2-4 tablespoons


Boil broccoli stems in salted water until very tender, 20-30, drain any leftover water.

Add broccoli to the food processor along with the kale, garlic lemon juice, some salt and the sunflower seeds. Pulse a few times to coursely chop. With the food processor running, slowly add the olive oil in a slow and steady stream until the mixture turns into a smooth sauce with your desired consistency. It's not an exact science, just do what looks and tastes good to you. Scrape down the sides of the bowl occasionally as needed. Taste, and add more salt if needed. 

Roasted Tomato Basil Soup

I don't know where summer went, but this weekend is definitely feeling like fall. It's so funny though, the leaves have not even started changing colors yet which is super late. So even though it feels like fall, it has yet to look like fall, a very strange combination. I'm not quite ready for the cool weather to start moving in, I want to eek out every last drop of summer that I can. Pining for summer, but dressing for fall, this soup is the perfect way to get the best of both worlds. A creamy and comforting tomato soup using fresh, perfectly ripe tomatoes from the farmers market and basil straight from the garden. It's pure summer in a bowl, yet warming enough to fight off the beginning of autumn chill that has decided to drop by, a winning combination. 

Before making this soup, I looked at a few different tomato soup recipes and then I put together my favorite parts of all of them, using what I had on hand. Tomato soup is so easy to make, and it is so delicious. If you've never had homemade tomato soup, and have only ever suffered through a bowl from a can, you don't know what you're missing. I used to think I didn't like tomato soup. Then I discovered that I just don't like canned tomato soup. Homemade is infinitesimally better, it isn't even comparable to the stuff out of a can. And while I used fresh tomatoes, canned tomatoes make a pretty good soup too, so in the middle of winter you can still whip up a batch. So if you've never tried making your own tomato soup, I urge to to give it a try, it is so easy and so worth it. 

Roasted Tomato Basil Soup

From Delectably Mine


  • 1 1/2 pounds tomatoes
  • 1/2 medium onion
  • 2 garlic cloves
  • Olive oil
  • 2 cups chicken or vegetable stock
  • 1 teaspoon salt
  • 1-2 tablespoon sour cream to taste
  • 1/2 teaspoon lemon juice
  • pinch sugar
  • pinch red pepper flakes
  • 1 tablespoon chopped basil, plus more to garnish


Cut tomatoes in half or in quarters and place on a baking sheet lined with foil. Add the onion and garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-30 minutes at 450 degrees. 

Once vegetables are roasted, transfer to a small sauce pot and add the stock. Bring to a boil. Remove from heat and use an immersion blender to puree the soup until smooth. Return pot to heat and add the salt, sour cream, lemon juice, sugar, red pepper flakes and basil. Let soup simmer for 15-20 minutes to allow the flavors to blend. Serve, garnishing with more basil and parmesan cheese, or more sour cream. 

Garlic Scape Pesto

Earlier this year I resolved to be more adventurous, to try new foods that I always want to try, but never know what to do with. I don't want to get stuck making the same 10 things over and over again, there is so much more out there to explore! When I saw garlic scapes for sale at the farmer's market a few weeks ago I knew I had to get them, even though I wasn't quite sure what I'd do with them. But being a lover of garlic, I knew something delicious would come to mind. When I got them home, I went straight to the computer to find some inspiration. The one thing that kept popping up over and over was garlic scape pesto. It sounded perfect to me, so I dove right in and whipped up a batch.

I can probably say that this is probably pretty close to the top of my all time favorite spread/sauce, whatever you want to call it. It was garlicky without being overwhelming, slightly chunky, with a smoothness from the oil, almonds for body and texture, and finished with salty and sharp parmesan cheese. All the ingredients complemented each other so well, it was perfect for smearing on my sandwiches, spreading on my pizza dough, and folding into pasta, utterly versatile and utterly delicious.

Garlic Scape Pesto


Food 52


  • 1 cup garlic scapes, thinly sliced crosswise
  • 1/4 cup almonds (or pine nuts, or walnuts)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper, to taste


Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it's fully incorporated.

Add cheese, pulse, then season with salt and pepper to taste.

Note: This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge. It will last about a week. Makes about 1 1/2 cups