Pesto Potato Frittata with Peas and Goat Cheese
By Jessica RudolphPublished on January 2, 2024
Time
45 Minutes
Yield
Serves 4
Ingredients
10 large eggs ½ cup half-and-half ¾ teaspoon table salt, divided¼ teaspoon pepper 2 tablespoons unsalted butter 1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces½ cup pesto 1 cup frozen peas 4 ounces goat cheese, crumbled (1 cup)
Before You Begin
You can use homemade or store-bought pesto here. Serve this frittata with a green salad to round out the meal.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Whisk eggs, half-and-half, ¼ teaspoon salt, and pepper together in bowl.
- Melt butter in 12-inch ovensafe nonstick skillet over medium-high heat. Add potatoes, pesto, and remaining ½ teaspoon salt and cook, stirring frequently, until potatoes are tender and lightly browned, 12 to 15 minutes. Stir in peas and cook until warmed through, about 1 minute. Stir in egg mixture and sprinkle evenly with goat cheese. Transfer skillet to oven and bake until frittata is just set in center, 10 to 12 minutes. Let rest for 5 minutes. Serve.
Time
45 MinutesYield
Serves 4Ingredients
10 large eggs
½ cup half-and-half
¾ teaspoon table salt, divided
¼ teaspoon pepper
2 tablespoons unsalted butter
1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces
½ cup pesto
1 cup frozen peas
4 ounces goat cheese, crumbled (1 cup)
Ingredients
10 large eggs
½ cup half-and-half
¾ teaspoon table salt, divided
¼ teaspoon pepper
2 tablespoons unsalted butter
1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces
½ cup pesto
1 cup frozen peas
4 ounces goat cheese, crumbled (1 cup)
Ingredients
10 large eggs
½ cup half-and-half
¾ teaspoon table salt, divided
¼ teaspoon pepper
2 tablespoons unsalted butter
1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces
½ cup pesto
1 cup frozen peas
4 ounces goat cheese, crumbled (1 cup)
Why This Recipe Works
Cooking potatoes in pesto imbued them with a garlicky, herbal aroma.
Before You Begin
You can use homemade or store-bought pesto here. Serve this frittata with a green salad to round out the meal.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Whisk eggs, half-and-half, ¼ teaspoon salt, and pepper together in bowl.
- Melt butter in 12-inch ovensafe nonstick skillet over medium-high heat. Add potatoes, pesto, and remaining ½ teaspoon salt and cook, stirring frequently, until potatoes are tender and lightly browned, 12 to 15 minutes. Stir in peas and cook until warmed through, about 1 minute. Stir in egg mixture and sprinkle evenly with goat cheese. Transfer skillet to oven and bake until frittata is just set in center, 10 to 12 minutes. Let rest for 5 minutes. Serve.
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