Name: Pesto Potato Frittata with Peas and Goat Cheese
Total time: 45 min
Yield: Serves 4
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)

Why This Recipe Works

Cooking potatoes in pesto imbued them with a garlicky, herbal aroma.

Before You Begin

You can use homemade or store-bought pesto here. Serve this frittata with a green salad to round out the meal.

Instructions

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Whisk eggs, half-and-half, ¼ teaspoon salt, and pepper together in bowl.

Melt butter in 12-inch ovensafe nonstick skillet over medium-high heat. Add potatoes, pesto, and remaining ½ teaspoon salt and cook, stirring frequently, until potatoes are tender and lightly browned, 12 to 15 minutes. Stir in peas and cook until warmed through, about 1 minute. Stir in egg mixture and sprinkle evenly with goat cheese. Transfer skillet to oven and bake until frittata is just set in center, 10 to 12 minutes. Let rest for 5 minutes. Serve.