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Tomato Corn Potato Sausage Pesto Frittata - this is perfect for breakfast or brunch ~ full of summer produce, this frittata is healthy and delicious

Tomato Corn Potato Sausage Pesto Frittata Recipe

This frittata is wonderful for brunch - serve with a fresh fruit platter.
Course Breakfast/Brunch, lunch
Keyword pesto
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8
Calories 297 kcal


  • 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
  • 1/3 cup shredded pepper jack cheese or cheddar cheese
  • 3 tablespoons Kale Mint Basil Pesto
  • 3 tablespoons grated Parmesan cheese


  1. Heat Garlic Scape Pesto in a large non-stick skillet. Place potato, onion and sausage in pan, add 1/2 cup water and cover; cook until potatoes are tender. Add corn and heat through; season to taste with salt and pepper.
  2. 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.
  3. Sprinkle Parmesan cheese on top and put skillet under broiler for 2 minutes until top is cooked.

Recipe Notes

I used Hans' Organic Chicken Breakfast Links

Nutrition Facts
Tomato Corn Potato Sausage Pesto Frittata Recipe
Amount Per Serving
Calories 297 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 216mg72%
Sodium 829mg36%
Potassium 274mg8%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 19g38%
Vitamin A 818IU16%
Vitamin C 8mg10%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.