Fingerling Idaho® Potato Frittata with Sun-Dried Tomato Pesto | Idaho Potato Commission

Ingredients

• 6 large eggs
• ⅓ cup milk
• 1 ½ tablespoon olive oil
• ¾ cup diced onions
• ½ lb. Idaho® fingerling potatoes, thinly sliced
• ¾ cup diced red bell pepper (about 1/2 a medium pepper)
• 1 cup diced zucchini (about 1 medium zucchini)
• ½ peas (fresh or frozen)
• ¾ teaspoon salt
• freshly ground black pepper
• 2 oz. (½ cup) sun-dried tomatoes
• 3 oz. (⅔ cup) roasted red peppers
• ¼ cup packed basil leaves
• ⅓ cup grated parmesan cheese
• 1 plump clove of garlic
• 2 tablespoons of olive oil
• pinch of salt