Pesto Potato Frittata with Peas and Goat Cheese
Pesto is the not-so-secret ingredient for bold flavor in this frittata.
Keywords
- Main Courses
- Cheese
- Potatoes
- Vegetables
- Weeknight
- Easter
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Cooking tools:
- Nonstick skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spatula
- Plate
Ingredients
- 10 large eggs
- ½ cup half-and-half
- ¾ teaspoon table salt, divided
- ¼ teaspoon pepper
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces
- ½ cup pesto
- 1 cup frozen peas
- 4 ounces goat cheese, crumbled (1 cup)
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