Baked Pesto Fusilli Frittata (ฟริตตาต้าเพสโต้ฟูซิลลี่อบชีส)

1.Preheat the oven to 220°C. Prepare an oven-safe skillet.

2.Bring a pot of salted water to a boil and cook the fusilli until al dente. Drain and set aside.

3.In a mixing bowl, whisk together the eggs, pesto, whipping cream, and Parmesan. Season with salt and black pepper. Set aside.

4.Heat olive oil in the skillet. Cook the bacon until lightly crisp. Add the onion and bell pepper and sauté until tender. Stir in the cooked fusilli and toss gently to combine.

5.Pour the pesto-egg mixture into the skillet, stirring gently to distribute evenly. When the eggs begin to set around halfway, remove from heat and sprinkle mozzarella over the top.

6.Transfer to the oven and bake for 6–8 minutes, or until the eggs are fully set and the cheese has melted beautifully.

7.Serve directly in the skillet or transfer to a plate. Drizzle with extra pesto, garnish with baby spinach and grated Parmesan, and enjoy while warm.