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Combine all ingredients for the Macadamia Nut Pesto in the bowl of a food processor. Pulse until smooth.
Add salt and pepper to taste. Set aside.
Preheat oven to 350°F. Grease four (8-ounce) individual casserole dishes with butter. Set aside.
Heat olive oil in a medium sauté pan for 5 minutes, until hot.
Sauté eggplant in the oil for 2 minutes. Add onion and cook for 3 minutes, until it begins to soften.
Add mushrooms, zucchini, artichoke heart, and tomato and sauté for 2 minutes. Remove from heat.
Place 4 egg whites in each casserole dish. Add ¼ of the vegetables to each dish.
Bake for 20 minutes, until eggs are set.
Top each frittata with ¼ cup of mozzarella, 1 tablespoon of goat cheese, and 2 tablespoons of pesto. Bake for 3-5 minutes, until cheese begins to brown.