Frittata with Parsley Pesto

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Frittata with Parsley Pesto
Serving Size:6|Prep Time:20minutes|Cook Time:30minutes
Frittata with Parsley Pesto

Ingredients

Parsley Pesto (makes 1/2 cup)
  • 1/2 cup almonds
  • 2 cups loosely packed Italian parsley stemmed and washed
  • 1 clove garlic minced
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice about 1/2 lemon
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon pepper
Frittata
  • 8 Gwendolyn's™ Organic eggs
  • 1/2 cup Lulubelle's™ Creamery low-fat milk or alternative milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Parsley Pesto
  • 1/2 cup grated parmesan
  • 1 tablespoon avocado oil
  • 2 1/2 cups finely sliced leeks white and light green part only
  • 1 clove garlic minced
  • 1 cup yams diced
  • 1 1/2 cups fresh baby spinach leaves lightly packed
  • 1/2 cup cooked ham diced

Directions

Print Recipe
Pesto
  1. Pulse almonds in blender for 30 seconds.
  2. Add all other ingredients and blend until smooth.
Frittata
  1. Preheat oven to 350°F.
  2. In a large bowl, beat eggs just enough to combine yolks and whites. Fold in milk, salt, pepper, pesto and cheese and set aside.
  3. Place a 10-inch cast iron skillet over medium heat. Add oil, then sauté leeks until softened. Add garlic and sauté until fragrant. Add yams, cover, and cook until softened, about 3-5 minutes. Remove cover, add spinach and cook till wilted. Add ham.
  4. Add egg mixture to skillet and gently stir to combine ingredients. Cook on low heat, about 10 minutes without stirring – this will help it cook faster in the oven.
  5. Place skillet in oven and bake until set (no longer jiggly in the middle), about 10 minutes.
  6. If the frittata won’t be consumed within three days, freeze portions individually, reheat in oven for best results.

Chef's Narrative

Packed with flavor, the addition of parsley pesto takes this quick and easy frittata to the next level. Great for breakfast, or lunch with a side salad.

Recipe Substitutions

Use any potato in place of the yams. Omit ham for a vegetarian version.
Nutrition Facts:
Total Calories per Serving: 310, Total Fat: 17g, Saturated Fat: 5g, Trans Fat: 0g, Sodium: 660mg, Potassium: 470 mg, Total Carbs: 21g, Dietary Fiber: 3g, and Protein: 19g
Allergens:
Milk. Eggs

Directions

Print Recipe
Pesto
  1. Pulse almonds in blender for 30 seconds.
  2. Add all other ingredients and blend until smooth.
Frittata
  1. Preheat oven to 350°F.
  2. In a large bowl, beat eggs just enough to combine yolks and whites. Fold in milk, salt, pepper, pesto and cheese and set aside.
  3. Place a 10-inch cast iron skillet over medium heat. Add oil, then sauté leeks until softened. Add garlic and sauté until fragrant. Add yams, cover, and cook until softened, about 3-5 minutes. Remove cover, add spinach and cook till wilted. Add ham.
  4. Add egg mixture to skillet and gently stir to combine ingredients. Cook on low heat, about 10 minutes without stirring – this will help it cook faster in the oven.
  5. Place skillet in oven and bake until set (no longer jiggly in the middle), about 10 minutes.
  6. If the frittata won’t be consumed within three days, freeze portions individually, reheat in oven for best results.

Chef's Narrative

Packed with flavor, the addition of parsley pesto takes this quick and easy frittata to the next level. Great for breakfast, or lunch with a side salad.

Recipe Substitutions

Use any potato in place of the yams. Omit ham for a vegetarian version.
Nutrition Facts:
Total Calories per Serving: 310, Total Fat: 17g, Saturated Fat: 5g, Trans Fat: 0g, Sodium: 660mg, Potassium: 470 mg, Total Carbs: 21g, Dietary Fiber: 3g, and Protein: 19g
Allergens:
Milk. Eggs

Ingredients

Parsley Pesto (makes 1/2 cup)
  • 1/2 cup almonds
  • 2 cups loosely packed Italian parsley stemmed and washed
  • 1 clove garlic minced
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice about 1/2 lemon
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon pepper
Frittata
  • 8 Gwendolyn's™ Organic eggs
  • 1/2 cup Lulubelle's™ Creamery low-fat milk or alternative milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Parsley Pesto
  • 1/2 cup grated parmesan
  • 1 tablespoon avocado oil
  • 2 1/2 cups finely sliced leeks white and light green part only
  • 1 clove garlic minced
  • 1 cup yams diced
  • 1 1/2 cups fresh baby spinach leaves lightly packed
  • 1/2 cup cooked ham diced
 

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