This Tomato Corn Potato Sausage Pesto Frittata is perfect for a hearty breakfast or brunch. Serve with a fresh fruit salad.
This past Saturday, I made this hearty frittata for my family. I had announced the night before that I had an 11:00 appointment so if anyone wanted to breakfast, they’d need to be up by 10:00. Sure enough, the fear of not having anything to eat was enough to get everyone out of bed.
Frittatas are a great way to use up all the bits and pieces in your refrigerator and take advantage of all the summer vegetables that are in season – in this case, I had a jar of Garlic Scape Paste and Kale Mint Basil Pesto, and an ear of leftover cooked corn. I had sampled a Spanish tortilla at the farmer’s market a few weeks ago made with eggs, potato and onion, so I added a potato into this frittata too.
This frittata is hearty, perfect for brunch, and is a great way to enjoy all the fresh summer produce we’re enjoying right now. Feel free to substitute other fresh vegetables you might find at the farmer’s market.
- 1 tablespoon Garlic Scape Paste (or substitute 1 tablespoon olive oil and 2 cloves minced garlic)
- 1 large Yukon gold potato, peeled, sliced thin
- 1 small onion, chopped
- 6 nitrate-free chicken breakfast sausage links, cut up
- 1 cup cooked corn
- salt and pepper
- 8 eggs
- 1 tomato, chopped
- ⅓ cup shredded pepper jack cheese or cheddar cheese
- 3 tablespoons Kale Mint Basil Pesto
- 3 tablespoons grated Parmesan cheese
- Heat Garlic Scape Pesto in a large non-stick skillet. Place potato, onion and sausage in pan, add ½ cup water and cover; cook until potatoes are tender. Add corn and heat through; season to taste with salt and pepper.
- In a large mixing bowl, whisk eggs; add tomato and pepper jack cheese. Pour into skillet. Add dollops of Kale Mint Basil Pesto on top. Using a spatula, lift up sides of frittata and tilt skillet to let uncooked eggs slide underneath frittata.
- Sprinkle Parmesan cheese on top and put skillet under broiler for 2 minutes until top is cooked.