This fluffy, yummy Margherita Frittata can be served up during any time of day! Enjoy with your favorite Toufayan Pita. Recipe courtesy of cookingwithdiabetes.blogspot.com.
Click here for a video tutorial!
Preheat the oven to 450°.
In an ovenproof 10" non-stick skillet, heat the olive oil over medium heat. Add the garlic and saute until you can smell it. Do not brown.
While the garlic is cooking, mix the Italian seasonings, the ketchup and the cubed pita in a large bowl. Pour onto a baking pan and toast for 5 minutes. Remove to cool.
In the same bowl as you mixed the pita cubes, whisk the eggs with the yogurt until there are no white specks. To the eggs, add the Parmesan cheese, salt, black pepper, pesto, parsley and the tarragon.
Pour the egg mixture into the skillet with the garlic and sprinkle the toasted pita evenly over the eggs. Cook on the stove for 2 minutes, or until you see the edges start to set.
Remove the skillet from the heat and using a spoon, place six dollops of ricotta evenly spaced and not touching into the egg mixture. Place the skillet into the oven and bake for 12-14 minutes. The eggs should shimmy slightly but not firm. It will continue to cook off heat.
Portion and serve.
Serving Size 6 Servings