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

  1. Pulse almonds in blender for 30 seconds.
  2. Add all other ingredients and blend until smooth.
  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.
Parsley Pesto (makes 1/2 cup)
  • 1/2cupalmonds
  • 2cupsloosely packed Italian parsleystemmed and washed
  • 1clovegarlicminced
  • 1/3cupextra virgin olive oil
  • 2tablespoonsfresh lemon juiceabout 1/2 lemon
  • 1/2teaspooncoarse salt
  • 1/8teaspoonpepper
  • 8Gwendolyn’s™ Organic eggs
  • 1/2cupLulubelle’s™ Creamery low-fat milkor alternative milk
  • 1/2teaspoonsalt
  • 1/2teaspoonblack pepper
  • 1/2cupParsley Pesto
  • 1/2cupgrated parmesan
  • 1tablespoonavocado oil
  • 2 1/2cupsfinely sliced leekswhite and light green part only
  • 1clovegarlicminced
  • 1cupyamsdiced
  • 1 1/2cupsfresh baby spinach leaveslightly packed
  • 1/2cupcooked hamdiced

AllergensMilk. Eggs