Frittata with goat cheese and pesto. Recipe

I have to confess that one of the dishes I hate the most is our traditional potato omelette. So since I discovered this frittata with goat cheese and pesto, in my house the classic omelette has been relegated to a day when I really want to immerse myself in the kitchen.

And it is that apart from taking less time and staining much less pots, there is an important detail and that is that with this frittata only one tablespoon of oil is used to grease the pan, with the consequent calorie savings. So I recommend you prepare this rich specialty of Italian origin.

Ingredients

  • 3 large potatoes, 4 L eggs, 1 tablespoon of olive oil, half a small roll of goat cheese, 2 tablespoons of pesto, a handful of arugula, salt and garlic powder.

How to make goat cheese pesto frittata

We start by preheating the oven to 200 degrees. Meanwhile, we put a pot of water and salt on the fire and bring it to a boil. We add the potatoes chopped into pieces as for an omelette and boil them for five minutes until they are a little soft.

Beat the eggs with a little salt and garlic powder, add the drained potatoes and mix well. We grease a pan or pot that can later go into the oven, pour in the egg and potato mixture and cook for five minutes or until a third of the frittata is already set, but without turning it over.

We put the pan in the oven and bake for fifteen minutes, when there are five minutes left to finish the time we arrange the slices of goat cheese on the surface so that they can be gratin a little on top of the frittata.

Processing time | 30 minutes
Difficulty | Easy

Tasting

The goat cheese and pesto frittata is served piping hot with a handful of arugula and with the two tablespoons of pesto spread across the surface. You will see that it is very soft with the boiled potato and that even though it is a different dish, it is a perfect option for when we have a craving for an omelette but we do not feel like frying potatoes.

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