Pesto Potato Fritatta


Pesto Potato Frittata

I'm of the mindset that eggs should not be limited to the earlier hours of the day. They are so versatile and can be whipped up in just moments! Fritattas are an extremely fun way to explore some of your favorite ingredients.

Once you’ve mastered the art of fritatta making, you can add virtually anything you want, creating your own fusion of flavors. There are three keys to producing a perfect fritatta. First, use a balloon whisk to whip air into the eggs — this will result in a light and velvety texture. Second, season the raw egg mixture generously with salt and pepper — this ensures the flavors reach their maximum potential. And third, cover the sauté pan for the majority of the cooking process — this steams the fritatta, helping it retain the air that was developed in the whipping. While a fritatta can be a hearty and delicious breakfast, it can quickly become lunch or dinner when served with greens mixed with a bit of balsamic vinegar and olive oil. 


  • 1/2 cup finely chopped onion
  • 3 tablespoons Sun-Dried Tomato Pesto
  • 1 1/2 cups roughly chopped (medium dice), yukon gold or red potatoes
  • 8 eggs
  • 1/3 cup freshly grated Gruyere
  • Salt, pepper


Serves 4
Heat a 10” sauté pan over medium heat. Add the onion and cook until slightly softened, about three minutes. Add the pesto and continue to cook until very aromatic, about two more minutes. Add the potato and cook to brown — once browned, reduce the heat to low, cover and cook until they are soft, about 5 minutes. While the potatoes are cooking, break the eggs into a mixing bowl and whip them with a balloon whisk, fairly vigorously, until frothy, about 30 seconds. Season generously with salt and pepper. Gently pour the whipped eggs over the ingredients in the sauté pan. Sprinkle with Gruyere, reduce the heat to medium-low, and cook for approximately 3 minutes and then cover. Cook covered for approximately 5 more minutes and remove the lid. The fritatta is done when all of the egg has solidified and puffed up a bit. Gently slide the fritatta out of the sauté pan onto a plate or cutting board. Cut the fritatta into eight even wedges – the fritatta is best when served warm or hot.