Pesto Potato Frittata
 
Prep time
Cook time
Total time
 
Serves: Serves 4
INGREDIENTS:
  • 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
DIRECTIONS:
  1. 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.
Recipe by Love from the Land at https://www.lovefromtheland.com/pesto-potato-frittata/