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Sun-Dried Tomato Frittata on a white plate

Sun-Dried Tomato Pesto Ham Frittata

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This Sun-Dried Tomato Pesto Ham Frittata is salty, savory, packed with flavor and the perfect addition to your holiday brunch spread.
Course Breakfast, Brunch
Cuisine American
Keyword easy frittata recipe, holiday frittata recipe, Sun-Dried Tomato Pesto Ham Frittata
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings
Calories 213
Author Kim Lee


  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 8 eggs
  • ½ cup non-dairy milk (any milk works, I use cashew or almond milk)
  • 1/4 teaspoon sea salt + more or less to taste, as needed*
  • 1/4 teaspoon ground black pepper or to taste
  • 4 tablespoons pesto
  • 1/2 cup sun-dried tomato halves, chopped (not oil packed)
  • 4.5 oz. about 1 cup diced ham


  • Preheat oven to 425ºF.
  • In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes and until tender. Add garlic and cook about 1 minute more.
  • Meanwhile, in a large bowl, whisk together eggs, milk, salt & pepper and pesto. Fold in sun-dried tomatoes and ham.
  • Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Serve with a light side salad or a piece of toast and enjoy.


*Both pesto and ham are salty foods, so feel free to leave out the additional salt.


Serving: 1slice | Calories: 213kcal | Carbohydrates: 6.5g | Protein: 13.4g | Fat: 15.2g | Saturated Fat: 3.3g | Cholesterol: 260.4mg | Sodium: 657.4mg | Fiber: 1.1g | Sugar: 3.9g