Fingerling Idaho® Potato Frittata with Sun-Dried Tomato Pesto

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!


  • 6 large eggs
  • ⅓ cup milk
  • 1 ½ tablespoon olive oil
  • ¾ cup diced onions
  • ½ lb. Idaho® fingerling potatoes, thinly sliced
  • ¾ cup diced red bell pepper (about 1/2 a medium pepper)
  • 1 cup diced zucchini (about 1 medium zucchini)
  • ½ peas (fresh or frozen)
  • ¾ teaspoon salt
  • freshly ground black pepper
Sun-Dried Tomato Pesto
  • 2 oz. (½ cup) sun-dried tomatoes
  • 3 oz. (⅔ cup) roasted red peppers
  • ¼ cup packed basil leaves
  • ⅓ cup grated parmesan cheese
  • 1 plump clove of garlic
  • 2 tablespoons of olive oil
  • pinch of salt


  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.
Print Recipe

Yield: 6

Lisa Lin
Food Blogger
Healthy Nibbles and Bits

Share this Recipe