Pesto Vegetable FrittataCourse: Egg Recipes, Vegetarian
We love eggs in our family. I love frittata’s as they are easy to do and something we make usually on Sundays for brunch with leftover vegetable from the night before. This recipe is perfect for dinner because it is very hearty and has great flavors. This serves with good bread and a salad with a glass of wine, makes a perfect evening.
3 Tablespoons olive oil, divided
1 1/3 lbs red potatoes, cubed about 3 cups
1 onion, chopped
1 small red pepper, chopped
1 bunch Swiss chard, cut into ribbons
2 cups fresh basil, arugula,or parsley
2 cloves garlic, peeled
2 Tablespoons dijon mustard
2 Tablespoons flour
6 large eggs
3 large egg whites
1/4 cup Parmesan cheese
- Heat 1 Tablespoon oil in a 9 inch nonstick pan over med heat, add potatoes, onion, and bell pepper and cook for 15 minutes or until potatoes and onion begin to brown and stirring often. Add the Swiss Chard until it begins to wilt. Remove from heat. Place vegetables in a bowl.
- Place basil and garlic in a food processor and pulse until chopped. Add mustard and flour and pulse until combined. Add the eggs and egg whites and cheese, blend 1 minute. Stir the egg mixture into the potatoes.
- Wipe out skillet and heat with remaining 2 Tablespoons oil over med low heat and swirl to cover pan with oil. Spread the potato egg mixture evenly in pan. Cover and cook 10 minutes. Gently lift the bottom and sides of the frittata and make sure it is browning and crispy. carefully invert the frittata on a serving board, drizzle with olive oil and serve.