This Tomato-Pesto Frittata is a beautiful red and green dish, perfect for serving a crowd.
In a medium saucepan, heat 1 tablespoon of the olive oil and add the garlic. When the garlic is sizzling, add the tomatoes, basil, and a pinch of salt. Simmer for about 15 minutes or until the flavor is combined and the sauce has reduced down and is no longer watery. Remove from heat and stir in the pasta.
In a separate bowl, whisk together the eggs and heavy cream. Add the pasta mixture to the egg mixture and stir to combine. Set aside.
Make the pesto: Puree all of the ingredients in a food processor until they are evenly blended into a paste. Set aside.
Heat the second tablespoon of olive oil in a nine-inch cast-iron pan over medium heat, making sure the oil is distributed evenly over the pan. Pour half of the pasta-egg mixture into the pan. Layer the slices of mozzarella cheese over the pasta-egg mixture. Dollop about half of the pesto around the mozzarella. Cover all with the remaining pasta-egg mixture. Add the remaining pesto on top. Sprinkle additional Parmesan cheese on top if desired.
Preheat the oven to 350 degrees. Cook the mixture on the stove top over medium heat for about five minutes. When the sides have firmed up, switch the pan over to the oven and cook for 20 minutes, or until the center feels firm to the touch.