This Frittata is a colorful Mother’s Day Brunch option to consider. Jeanette Chen from Jeanette’s Healthy Living shares this healthy alternative to follow. This hearty option takes advantage of a lot of the fresh produce is and the addition of the Kale Mint Basil Pesto is quite a colorful entrée.
Tomato Corn Potato Sausage Pesto Frittata
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
1 tomato, chopped
⅓ cup shredded pepper jack cheese or cheddar cheese
3 tablespoons grated Parmesan cheese
3 tablespoons Kale Mint Basil Pesto
Ingredients for the Kale Mint Basil Pesto
1 bunch lacinato kale
1 bunch basil
1 bunch mint
6 garlic cloves
¼ cup pine nuts, toasted
½ cup extra virgin olive oil
sea salt and fresh ground pepper, to taste
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.
For the Kale Mint Basil
Blanch kale in boiling water for 20 seconds; drain and put in a bowl of cold water to stop cooking; once cool, squeeze dry and roughly chop. Place blanched kale, basil leaves, mint leaves, garlic cloves and pine nuts in food processor bowl; process until finely chopped; add oil through feeding tube until pesto is blended. Season to taste with salt and pepper.
Once done, 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.
Here are links to both recipes to enjoy: