Fingerling Idaho® Potato Frittata with Sun-Dried Tomato Pesto

Fingerling Idaho® Potato Frittata with Sun-Dried Tomato Pesto

Lisa Lin
Food Blogger
Healthy Nibbles and Bits

Yield: 6

This simple fingerling Idaho® potato frittata is filled with summer vegetables and served with a tangy sun-dried tomato pesto. It’s the perfect brunch dish!


Sun-Dried Tomato Pesto


  1. Preheat oven to 400° F. 
  2. In a small bowl, whisk eggs and milk together. Set aside.
  3. Heat olive oil in a 10-inch oven-proof skillet or pan over medium heat. Add diced onions and cook until they start to soften, about 2 minutes. 
  4. Add potatoes salt and cook until some of the slices start to brown, about 5 to 6 minutes. Stir occasionally. Add red pepper, diced zucchini, peas, and salt. Cook for 2 minutes.
  5. Pour egg mixture into the skillet and reduce heat to medium-low. Cook for 2 more minutes.
  6. Place skillet in the oven and bake for 8 to 9 minutes, until the eggs are set. 
  7. While frittata bakes, blend all sun-dried tomato pesto ingredients in a food processor. 
  8. Remove skillet from the oven. Let frittata cool for 5 minutes before serving. Season with black pepper. Cut frittata into wedges and serve with sun-dried tomato pesto.