• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Foodology Geek

  • About
  • Recipe Index
  • ☙ Iconic Recipes ❧
    • 🏝 California Food
    • 🍍 Hawaiian Food
    • 🌮 Mexican Recipes
    • 🏡 Family Recipes
  • Shop
  • 💌 Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • 🏠 BLOG
  • 🍍 ABOUT FG
  • 🗃 RECIPE INDEX
  • 📙 THE COOKBOOK
  • 🛒 SHOP
  • 📫 SUBSCRIBE
  • ➜ STORY EXPLORER
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast & Brunch

    Baked Polenta Frittata

    Published: Apr 21, 2018 · Modified: Apr 23, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments

    A hearty layer of pesto-infused polenta serves as a base for this amazing frittata. The polenta takes ordinary frittata to a whole new level. This Baked Polenta Frittata is perfect for brunch. It is sure to impress – even the toughest of moms.

    Pesto Polenta Baked Veggie Frittata
    Pesto-infused polenta topped with your favorite veggies and eggs.

    Make this Veggie Frittata the Night Before

    If you let it set up overnight, the polenta gets firm and comes out in beautiful pieces. Serve it right out of the oven and the polenta is a little bit softer. It's delicious either way!

    Weekend Feels

    My idea of perfection = a good cup of coffee and a lazy breakfast. As the weather starts to get warmer brunch dishes seem to be on my mind. I love sleeping in and then waking up to find the day is warm and sunny.

    This frittata is amazing reheated in the morning. I'm all for whatever makes the weekends even easier!

    Kick back. Put up your feet this weekend and keep your eye out for more brunch-tastic recipes.

    This fabulous brunch dish is an attempt to recreate brunch from one of our favorite restaurants on the Big Island. We go there every time we visit.
    Just what brunch asked for!

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    Pesto Polenta Baked Veggie Frittata
    Favorite Saved!

    Pesto Polenta Veggie Frittata

    Laura Reigel
    Easy and beautiful, this baked veggie frittata is both filling and healthy. The pesto-infused polenta takes breakfast to the next level. 
    PRINT PIN SAVE SAVED
    Prep Time 30 mins
    Cook Time 25 mins
    Total Time 55 mins
    Course Breakfast, Brunch
    Cuisine Gluten Free
    Servings 12
    Calories 218 kcal

    Ingredients
      

    Pesto Polenta

    • 6 cups Water
    • 2 teaspoon sea salt
    • 2 tablespoon Butter Or Olive Oil
    • 1 ½ cups polenta
    • ½ cup Parmesan Cheese shredded
    • ½ cup pesto sauce

    Frittata

    • 12 eggs whisked
    • ½ Onion finely diced
    • 2 cups Mushrooms
    • 2 large handfuls Spinach chopped
    • 1 Red Pepper finely diced
    • 2 tablespoon Fresh Basil chopped finely
    • 1 tsp sea salt
    • ¼ teaspoon Pepper
    • 2 teaspoon Avocado Oil Or Butter

    Garnish

    • Fresh Basil chiffonade
    • Parmesan Cheese grated
    Prevent your screen from going dark

    Instructions
     

    Pesto Polenta

    • Place water and salt in a medium sauce pan. 
    • Bring water to a boil. 
    • Add polenta in slowly, while continuously whisking. 
    • Continue to whisk until the mixture starts to thicken. 
    • Reduce heat and allow polenta to continue to thicken. You can start whisking frequently instead of continuously. 
    • When the mixture has thickened, it will be the consistency of a thick cornbread batter, remove from heat. 
    • Immediately stir in pesto, parmesan, and butter. 
    • Pour into a greased casserole pan.( I use a 7 x 10 ½ inch.) Spread to make an even layer. 

    Frittata

    • Preheat oven to 425℉
    • Add a few teaspoons of avocado oil to a skillet. on medium high. 
    • Add sliced mushrooms and sure until golden brown. 
    • Add diced onions and sauté for a out 5 minutes. Reduce heat if necessary. 
    • Add chopped spinach and red bell pepper. Sauté until just soft. 
    • Remove from heat. 
    • Add 12 eggs to a large bowl and whisk. 
    • Add salt and pepper. 
    • Add the veggies and fresh chopped basil to the eggs and stir to combine. 
    • Pour on top of polenta mixture. 
    • Cover with foil and bake for about 20 minutes.
    • Remove foil and continue to bake for another 5-10 minutes. Bake until egg mixture is cooked through.
    • Remove from oven. Let rest for 10 minutes before cutting. 

    Laura's Tips + Notes

    This dish can be served immediately or made up to 24 hours in advance and reheated. 
    To reheat: place in the oven at 325℉ - 350℉ for 30-45 minutes. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 218kcalCarbohydrates: 18gProtein: 9gFat: 11gSaturated Fat: 3gCholesterol: 172mgSodium: 638mgSugar: 1gCalcium: 95mgIron: 1.2mg
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

    More Breakfast Recipes

    • Chia Pudding Recipe [6Ways]
    • Pineapple Sweet Rolls with Cream Cheese Icing
    • Granola Recipe
    • Homemade Cinnamon Rolls
    2 shares

    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Review this recipe!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    laura reigel from foodology geek profile shot

    Hi, I'm Laura! Welcome to Foodology Geek restaurant-inspired recipes & culinary science.

    You'll recipes inspired by restaurants that I visit when I travel. I recreate them in my kitchen so that you can make them in yours.

    The best things in life can be found around the table with family and friends. Make them delicious!

    Find out more about me →

    🦃 It's Almost Turkey Day

    Check out our collection of Thanksgiving Recipes.

    • Classic Pumpkin Pie
    • Smoked Turkey Legs
    • How To Make The BEST Smoked Turkey Breast
    • Homemade Poultry Seasoning Recipe

    All Things Pumpkin

    • Pumpkin Cookies With Cream Cheese Frosting
    • Vegan Pumpkin Pie Tart
    • Pumpkin Chocolate Chip Cookies
    • Classic Pumpkin Pie
    • DIY Pumpkin Pie Spice Recipe
    • Pumpkin Cheesecake Bars with Caramel Sauce

    🥂 Trending...

    • Pot Roast Recipe
    • Potluck Recipes
    • Hawaiian Coleslaw - Sweet & Savory
    • How to Make Homemade Roasted Nuts
    • Pork Fried Rice
    • Smoked Kalua Pork - Authentic Hawaiian Flavor

    Footer

    ^ back to top

    • Pinterest
    • YouTube
    • Facebook
    • LinkedIn
    • Instagram
    • TikTok

    Subscribe to our newsletter

    Our Cookbook

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Accessibility Policy

    Contact us at: hello@foodologygeek.com

    Copyright © 2022 Foodology Geek

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    2 shares
    2 shares