Italian Potato and Tomato Frittata with Dairy-Free Pesto

A savory Italian frittata with thinly sliced potatoes, diced tomatoes, dairy-free pesto and fresh basil.

Ingredients

• 1 medium thinly sliced using mandoline Potatoes
• 1/2 cup sun-dried tomatoes Tomatoes
• 2 tbsp Dairy-Free Pesto
• 3 large Eggs
• 2 tbsp chiffonade cut Fresh Basil
• 2 tbsp Olive Oil
• 1/4 tsp Garlic Powder
• to taste Salt and Black Pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Arrange the sliced potatoes in an overlapping pattern in the skillet. Season with salt, pepper, and garlic powder. Cook for 8-10 minutes, until potatoes are slightly tender.
4. Add sun-dried tomatoes evenly over the potatoes.
5. In a bowl, whisk together the eggs and dairy-free pesto until well combined.
6. Pour the egg mixture over the potatoes and tomatoes in the skillet.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden brown.
8. Remove from the oven and garnish with fresh basil. Let cool slightly before slicing and serving.

Cuisine: Italian

Suitability: vegetarian,dairy-free,gluten-free

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch