Easy Frittata Recipe with Pesto
How to make a frittata? Making an easy frittata recipe is simple: Add pesto to very simple ingredients, like eggs, potatoes, and sun-dried tomatoes. Baked to perfection, this Easy Frittata Recipe with Pesto is a delicious holiday “egg” dish, served for any meal, especially with a side of fruit salad!
Friends, “Feasting on Life” (my tag line) is real in my home, and every time we do it, we grow a little more.
Easy Frittata Recipe
Today, this Easy Frittata Recipe with Pesto is a great recipe to whip up after church on a Sunday, or for weekend company (breakfast), or for a holiday side dish! If you love meat in a frittata, you might like this Bacon Asparagus Potato Frittata Recipe!
I’m so happy that Easter is here this weekend!
Here at RE, we share great recipes and plenty of inspiration for connection around the table. Why? Because we become better, stronger, and more courageous people when we hang out at the table after a big meal. Or any meal.
And guess what? Bringing people into our homes does not just have to happen during the holidays!
Learning more about hospitality and practicing it makes us flexible to host all year long! :)
How to make a frittata?
Cook the potatoes. Add the kale.
Whisk together the eggs and pesto.
A few more steps, but this is a delicious flavored egg dish!
If you love the combination of pesto and potatoes, try my friend Erin’s Pesto Potato Salad or low-carb Pesto Zucchini Zoodles with Heirloom Tomatoes or my Easy Pesto Baked Poatoes.
Learning to be flexible
It makes me sad to think of many of my friends whose giant kitchens only get used for holiday meals.
I really think we need to be more flexible as a society, and learn to “go with the flow” more with our schedules.
Our kids would benefit by this approach, too, because not only would they learn about hospitality, they will see us (mom and dad) bending and being more flexible in how we prioritize other people coming into our homes.
The missing hospitality link? Possibly!
I’ve shared this often over the years, and it’s time to share it again on my blog. When I feel like I’m in a rut, I know that flexibility is knocking at my door.
I want to be able to bend. I want more generosity and spontaneity, because that’s when good things happen.
Many of us are crippled from birth. The backbone of our standard for living comes fused into unyielding rules and regulations. We are rigid in our determination to control life’s course and outcome.
We’re sure, for example, how people ought to look, behave, and respond. Things have to be done a certain way – our way. Then real life sneaks up and whacks us from behind, seeking to break our unbending back and our stiff neck, threatening to paralyze us.
There is a cure. We are offered opportunity to exercise the suppleness of godly grace and perspective. Each time life throws us a punch, we can do a deep-knee bend, forcing our muscles of faith, hope and understanding to stretch.
Eventually that brittle backbone will grow strong and supple, bending with the rhythms of grace, yet standing tall and firm in the face of compromise.
All of this requires considerable daily “give.” Such give is not a one-time choice but a lifestyle of generosity, spontaneity, and openness to truth.
How often I have thought that if I could give just one gift to my children, it would be the golden gift of flexibility. —(Susan L. Lenzkes)
Easy Frittata Recipe with Pesto
So enjoy this simple recipe today!
Happy Wednesday!
Get the Recipe:
Easy Frittata Recipe with Pesto
Ingredients
- 1/4 cup sun-dried tomatoes
- 1/2 cup pesto
- 8 eggs
- 4 red potatoes, cubed (leave skins on)
- 2 Tbsp. olive oil, plus some to grease pan
- 1 bunch tuscan kale, chopped
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 1/2 cup Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- In medium sauce pan, heat olive oil and add potatoes. Cook until potatoes are softened, about 7-10 minutes. Add in kale and allow it to wilt. Salt and pepper to taste, then set aside.
- In medium bowl, whisk together eggs, pesto, garlic powder, and a couple pinches of salt and pepper.
- Grease a circular baking dish, then spread kale and potatoes evenly at the bottom and pour the eggs over the top. Nestle the sun-dried tomatoes into the egg mixture to ensure they don’t burn (a mistake I made!)
- Sprinkle Parmesan on top, then place in oven for 12-15 minutes, or until the eggs are completely cooked and cheese is melted and golden.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Great flavor combinations. Mine took 35 mins. in the oven. Used glass dish too. Will make often. Great for company during holidays.
Love that paragraph you quoted. so good. I love a good frittata!