SPRING FRITTATA WITH PARSLEY PESTO
Make and share this Spring Frittata With Parsley Pesto recipe from Food.com.
Provided by Starbucks
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Make the Parsley Pesto: Put the almonds into a food processor and pulse until the finely minced. Add the parsley, oil, Parmesan, salt and puree to combine. Reserve the pesto covered in the refrigerator.
- Make the Frittata: Halve the leeks lengthwise and then cut crosswise into 1/2-inch pieces. Put the sliced leeks in a colander and rinse really well under cool water, checking for dirt between the layers. Drain well; you should have about 4 cups of sliced leeks.
- Coat a 10-inch skillet with 2 tablespoons of the oil and place over medium heat. When the oil is hot, add the leeks, garlic, and thyme. Cook, stirring occasionally, until the leeks are tender but not brown, about 10 minutes. Season with salt and pepper. Transfer the leek mixture to a 9-by-13-inch baking dish that has been coated with non-stick cooking spray and spread them out in an even layer.
- To same skillet, add the remaining 1 tablespoon of oil and return to medium heat. Add the zucchini and sauté for 5 minutes, until tender. Season with salt and pepper. Transfer the zucchini to the baking dish, and spread out on top of the leeks.
- Put the eggs, ricotta, and reserved Parsley Pesto in a large bowl and whisk until blended. Season with salt and pepper. Gently stir with a wooden spoon so the egg mixture is fully incorporated with the vegetables.
- Preheat the oven to 300-degrees F (150-degrees C).
- Put the baking dish into a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the baking dish to create a water bath.
- Bake the frittata for 50 minutes. Gently shake the pan, and if it still appears loose in the center, return to the oven for another 5 minutes. It should be set and only slightly jiggly in the center.
- Remove the frittata from the water bath and let it rest at room temperature before cutting.
Nutrition Facts : Calories 368.8, Fat 27.7, SaturatedFat 8, Cholesterol 369.4, Sodium 293, Carbohydrate 11.6, Fiber 2.1, Sugar 3.8, Protein 19.3
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Crystal Randolph
[email protected]This was my first time making a frittata and it turned out great! The recipe was easy to follow and the frittata was cooked perfectly.
Greg and Walisa Smith
[email protected]This frittata is a great way to use up leftover vegetables. It's also a great way to get your kids to eat their vegetables.
Roro Sh
[email protected]I love the simplicity of this recipe. It's a great way to let the fresh flavors of the vegetables shine through.
Anita Sulollari
[email protected]This frittata is perfect for a quick and easy weeknight meal. It's also great for meal prep.
James Haruno
[email protected]I've made this frittata with different vegetables and herbs each time and it's always delicious. It's a versatile recipe that can be easily customized to your liking.
Jivankumar Rasaili
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved the colorful veggies and the cheesy eggs.
Esther Matu
[email protected]I made this frittata for brunch and it was a big hit. Everyone loved the light and fluffy texture.
Punna Luitel Punna Luitel
[email protected]The parsley pesto is a great addition to this frittata. It adds a lot of flavor and makes the dish more interesting.
Mekdes
[email protected]I love that this recipe uses seasonal ingredients. It's a great way to enjoy the fresh flavors of spring.
Vuyo Lucas
[email protected]This was my first time making a frittata and it turned out great! The recipe was easy to follow and the frittata was cooked perfectly.
Tufajjol Husen
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's a great way to use up leftover vegetables and herbs.
Michael Adegoke
[email protected]This frittata was a hit with my family! The combination of fresh spring vegetables and herbs with the creamy cheese and eggs was simply delicious. The parsley pesto added a bright and flavorful touch that really elevated the dish.