Pesto-Potato Frittata Recipe | Vegetarian Times Skip to main content

Pesto-Potato Frittata

Small wonder frittatas and similar egg dishes are popular in Mediterranean countries. They taste even better the second day, served at room temperature (or a little warmer). For picnic fare, serve this frittata in wedges, like a quiche, or in thin slices on French bread, as a sandwich filling. Halved cherry tomatoes make a colorful, refreshing garnish.



Ingredient Line: 
3 Tbs. olive oil, divided
Ingredient Line: 
1 ½ lb. red potatoes, cubed (3 cups)
Ingredient Line: 
1 small onion, diced (1 cup)
Ingredient Line: 
1 small red bell pepper, diced (1 cup)
Ingredient Line: 
2 cups fresh basil leaves, parsley leaves, arugula, or watercress
Ingredient Line: 
2 cloves garlic, peeled
Ingredient Line: 
2 Tbs. Dijon mustard
Ingredient Line: 
2 Tbs. all-purpose flour
Ingredient Line: 
6 large eggs
Ingredient Line: 
3 large egg whites
Ingredient Line: 
¼ cup grated Parmesan cheese, optional


1. Heat 1 Tbs. oil in 9-inch nonstick skillet over medium heat. Add potatoes, onion, and bell pepper, and cook 15 minutes, or until potatoes and onion begin to brown, stirring often. Transfer potato mixture to large bowl, and season with salt and pepper, if desired; cool 10 minutes.

2. Meanwhile, place basil and garlic in food processor, and pulse until finely chopped. Add mustard and flour, and pulse until combined. Add eggs, egg whites, and Parmesan cheese, if using, and blend 1 minute, or until frothy. Stir egg mixture into potato mixture.

3. Wipe out nonstick skillet, and heat remaining 2 Tbs. oil in skillet over medium-low heat, swirling oil over bottom and up sides of pan. Spread potato-egg mixture into hot skillet, making sure potatoes are evenly distributed. Cover, and cook 10 minutes. Gently lift bottom and sides of frittata with spatula to allow uncooked egg mixture to reach pan. Cover, and cook 10 minutes more, or until frittata is brown and crispy on bottom and sides and mostly set in center.

4. Remove skillet from heat, loosen edges of frittata, and place large plate over skillet. Carefully invert frittata onto plate. Slide frittata back into skillet, uncooked-side down, cover, and cook 5 minutes more, or until both sides are browned and crispy. Transfer to serving plate to cool. Serve at room temperature.

Nutrition Information: 

9 g
Total Fat: 
9 g
Saturated Fat: 
2 g
21 g
159 mg
268 mg
2 g
2 g
Serves 8

Comments on this Recipe

great !! love this. H.h

Sounds tasty but has anyone tried it with tofu instead of egg. Would it also need something else to bind it?

I'm not a huge mustard fan but this looks interesting.. I would like to try it but I would like to know if the mustard has a predominant taste in this or it is more of a passive one when mixed with the other flavors.

The dijon mustard was a present flavor, but not distracting. It added an important flavor kick. You could try cutting it in half if you aren't a huge fan of the flavor. The flavors in this were good, and I followed the recipe to the letter. However, it stuck to the bottom of the pan and would not release. It ended up becoming a scramble and not a frittata. I'm going to try it again, cutting the potatoes much smaller and using less (maybe a pound this time). I served it with baby spinach sauteed with garlic in olive oil. Was good. It jut didn't come out like a frittata though.

One way to keep this recipe in tip-top frittata shape is to stick it in the broiler (make sure your skillet is oven-proof!) once the sides and bottom are set. Leave it in until the top is set and browned, about 3-5 minutes. This saves the hassle, and often-times mess, of having to flip the frittata!

this recipe sounds wonderful...but I do not eat potaotes nor eggs so I am going to try this using taro ( I live in Hawaii and work on an organic farm where we grow taro) and tofu instead of eggs. I will delete the red pepper as well..might use kalamata olives instead..we don't have a stove so stove top skillet cooking is perfect for us..thanks

Just a couple of notes: First, this is a nice recipe! Thanks! On "non-stick-ness": We don't use "non-stick" (coated) pans. Cast iron pans, though, when well seasoned, outdo any "non-stick" surface going. On flipping: I'm with Lulu...get the frittata going, then pop 'er in the oven. On prep: The potatoes need to be cut into small cubes if they're raw. Par-boiled potatoes would work fine in this recipe.

Think I will try this tonight. Thanks for the cooking tips.... I would have had the same chunky potatoes lol! Peace.

I couldn't flip the frittata . Husband came to the rescue. Very good and next time it is under the broiler rather than try to flip.

I've tried many different frittata recipes, but this one blew all the others out of the water. If you don't have a frittata pan, I also recommend baking it.