Pesto Potato Frittata
Arugula and Red Bell Pepper Salad with Honey-Lemon Dressing
Ingredients
- 1 lb fingerling potatoes, cut in half lengthwise
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 8 large eggs, lightly beaten
- ¾ tsp salt
- ¼ tsp pepper
- 1 cup crumbled feta cheese
- ¾ cup jarred basil pesto
Instructions
- Preheat broiler.
- Place potatoes in a saucepan; cover with cold water.
- Bring to a boil; cook 3 minutes, and drain.
- Heat oil in an ovenproof 9- or 10-inch nonstick skillet over medium heat; cook garlic in oil 1 minute.
- Add potatoes and eggs; sprinkle with salt, pepper and feta cheese.
- Cook over medium heat 4 to 6 minutes or until eggs begin to set around the edges.
- Broil 2 to 3 minutes or until browned and set.
- Serve frittata with pesto.
Side Dish Ingredients
- 1½ Tbsp fresh lemon juice
- 1½ Tbsp honey
- 1½ tsp Dijon mustard
- ½ tsp salt
- ¼ cup extra virgin olive oil
- 1 (5-oz) pkg baby arugula
- 2 red bell peppers, seeded and chopped
Side Dish Instructions
- Whisk together lemon juice, honey, mustard and salt in a bowl. Gradually whisk in oil.
- Add arugula and bell peppers; toss.
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