Pesto Potato Frittata with Peas and Goat Cheese
Ingredients
- 10 large eggs
- ½ cup half-and-half
- ¾ teaspoon table salt , divided
- ¼ teaspoon pepper
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes , peeled and cut into ½-inch pieces
- ½ cup pesto
- 1 cup frozen peas
- 4 ounces goat cheese , crumbled (1 cup)
Instructions
Pesto Potato Frittata with Peas and Goat Cheese serves 4 original recipe by America's Test Kitchen.
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