Pesto Frittata
Course: Dinner, BrunchCuisine: AmericanDifficulty: Easy4
servings30
minutes20
minutesWe eat a lot of frittata’s in this house. They are easy to make and really you can throw anything in them. Usually we make them Sunday mornings with leftover vegetables from the night before. If we grilled or if I roasted or even better when I make a ratatouille, take all those lovely vegetables and put them in a frittata. I love this recipe because really you can put anything in it but this frittata we usually eat at night since it is on a more filling side. I serve it with a light green salad tossed with lemon juice, olive oil, salt and fresh ground pepper. Toasted sour dough or multigrain is always a plus serve with some delicious Sicilian Extra Virgin Olive Oil. ***Sometimes I make my own pesto if I make this in the summer but in the winter, I usually buy a vegan pesto that really is delicious and light.
Ingredients
3 Tablespoons olive oil
1 1/2 lbs yukon gold potatoes
1 onion, sometimes yellow or red, diced, about 1 cup
1 red pepper, diced, about 1 cup
2 cups fresh basil leaves or arugula or watercress
2 cloves garlic, peeled
2 Tablespoons dijon mustard
6 large eggs
3 large egg whites
1/4 cup grated parmesan cheese, optional
Directions
- Heat 1 Tablespoon oil in a 9 inch nonstick pan over medium heat. Add potatoes, onions and red peppers and cook for 15 minutes. Potatoes should begin to brown and soften. Onions should begin to brown and caramelize. Transfer mixture to a large bowl and season with and a pepper. Set aside.
- In a food processor, add garlic and basil, pulse until finely chopped. Add the mustard and pulse until combined. Add the eggs, egg whites, and the cheese if you are using. Blend 1 more minute and combine the egg and potato mixture together.
- Heat2 Tablespoons oil in the same nonstick pan, pour egg and potato mixture into pan and shake pan for even cooking. Cover and cook for 10 minutes. Gently run a heat proof spatula around pan, and cover and cook another 20 minutes. The frittata should be set and the bottom should be crisp and browned.
- Remove from heat, loosen edges of frittata, and place a serving dish over pan and invert frittata onto serving platter.If you want, return the frittata back to the skillet and cook, covered for 5 more minutes to brown the top.
- Serve hot or room temperature. These make a delicious brunch, lunch or dinner. Get creative and mix in what you like.
