Pesto-Potato Frittata Recipe

Name: Pesto-Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. olive oil, divided; 1 1/2 lb. red potatoes, cubed (3 cups); 1 small onion, diced (1 cup); 1 small red bell pepper, diced (1 cup); 2 cups fresh basil leaves, parsley leaves, arugula, or watercress; 2 cloves garlic, peeled; 2 Tbs. Dijon mustard; 2 Tbs. all-purpose flour; 6 large eggs; 3 large egg whites; 1/4 cup grated Parmesan cheese, optional

Servings: persons

3 Tbs. olive oil, divided
1 1/2 lb. red potatoes, cubed (3 cups)
1 small onion, diced (1 cup)
1 small red bell pepper, diced (1 cup)
2 cups fresh basil leaves, parsley leaves, arugula, or watercress
2 cloves garlic, peeled
2 Tbs. Dijon mustard
2 Tbs. all-purpose flour
6 large eggs
3 large egg whites
1/4 cup grated Parmesan cheese, optional

1
Heat 1 Tbs.
2
oil in 9-inch nonstick skillet over medium heat.
3
Add potatoes, onion, and bell pepper, and cook 15 minutes, or until potatoes and onion begin to brown, stirring often.
4
Transfer potato mixture to large bowl, and season with salt and pepper, if desired; cool 10 minutes.
5
Meanwhile, place basil and garlic in food processor, and pulse until finely chopped.
6
Add mustard and flour, and pulse until combined.
7
Add eggs, egg whites, and Parmesan cheese, if using, and blend 1 minute, or until frothy.
8
Stir egg mixture into potato mixture.
9
Wipe out nonstick skillet, and heat remaining 2 Tbs.
10
oil in skillet over medium-low heat, swirling oil over bottom and up sides of pan.
11
Spread potato-egg mixture into hot skillet, making sure potatoes are evenly distributed.
12
Cover, and cook 10 minutes.
13
Gently lift bottom and sides of frittata with spatula to allow uncooked egg mixture to reach pan.
14
Cover, and cook 10 minutes more, or until frittata is brown and crispy on bottom and sides and mostly set in center.
15
Remove skillet from heat, loosen edges of frittata, and place large plate over skillet.
16
Carefully invert frittata onto plate.
17
Slide frittata back into skillet, uncooked-side down, cover, and cook 5 minutes more, or until both sides are browned and crispy.
18
Transfer to serving plate to cool.
19
Serve at room temperature.

1414

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbs. olive oil, divided, 1 1/2 lb. red potatoes, cubed (3 cups), 1 small onion, diced (1 cup), 1 small red bell pepper, diced (1 cup), and more.

Yes, Pesto-Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto-Potato Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions