Frittata with Pan Roasted Potatoes Smoked Mozzarella and Tomato Basil Pesto
Ingredients
- 1 cup fresh basil leaves
- 1/2 cup freshly grated Parmesan
- 2 tablespoons pine nuts
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 ripe beefsteak tomatoes, cored and diced small
- 2 medium Yukon Gold potatoes
- 1/4 cup canola or olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- Pinch chile flakes
- 12 large eggs
- 8 ounces smoked mozzarella, diced
- Grated Parmesan, for garnish
Instructions
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