Pesto and eggs are a perfect pair and with the addition of potatoes they come together to form a healthy, simple and hearty frittata. Frittatas are basically Italian omelettes and they are super easy to make- you just throw all the ingredients together and leave it to bake until the top is golden brown.
Pesto is an Italian condiment traditionally made from fresh basil, olive oil, garlic, pine nuts and a sharp cheese like parmesan. It can be very flavourful but mellows out as it cooks so adding more on top of the frittata after baking makes it more pronounced. Jarred versions are available widely and they can be kept in the fridge for a few months. Fresh versions can be found at deli counters, they are incomparably more flavourful but they have a much shorter shelf life. Extras can be frozen in ice cube trays then stored in a freezer proof container and defrosted for eggs, sandwiches and pasta (or whatever your heart desires) as needed.
Cutting the potatoes really small, into matchstick sized pieces, ensures that they cook thoroughly along with the eggs so that they don’t have to be baked in advance like larger pieces of potato would.
- 8 eggs
- 1 medium potato, peeled and julienned (around 2 cups)
- 3 tablespoons pesto
- Optional: ½ cup unsweetened almond milk (or regular milk) for added light creaminess
- Optional toppings: more pesto, grated hard cheese (like parmesan or pecorino romano), sliced onion, chives or fresh basil
- Preheat oven to 400°. Whisk together the eggs, pesto and almond milk until combined then fold in the julienned potato. Pour the egg mixture into a large pie plate or cast iron skillet (there is enough oil from the pesto that the frittata should not stick to the edges so the dish doesn't need to be oiled). Bake until the eggs are set and the top is golden brown, around 30 to 40 minutes. Top with any additional toppings and serve hot.
