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Loaded Frittata with a Pesto Finish

On New Year's Eve, we decided that we'd make breakfast at home since we were both off of work. I do love making frittatas, especially because they're so easy to heat up for the next couple of days - and they really do hold their flavor in my opinion. I really enjoyed this combo - I'll definitely make this one again! Enjoy!



~5 oz shredded potatoes (I use Simply Potatoes)

10 eggs, beaten

1/4 cup skim milk

3/4 cup broccoli, cut into bite sized pieces

1 cup smoked ham steak, cut into cubes

1 garlic clove, diced

1/2 cup shredded cheese (combo of cheddar and monterey jack)

1/4 tsp salt

dash of ground black pepper

dash of salt-free Italian seasoning

1 tb olive oil

Pesto Finish

1 1/2 tb pesto sauce

1/2 small lemon, juiced

1/2 to 1 tb olive oil (depending on how thin you'd like it)


Preheat the oven to 375 degrees. In a large bowl, add the milk to the beaten eggs, along with the salt and pepper. Set aside. In a large saute pan, heat 1 tb olive oil over medium-high heat. Add the garlic and cook for about 1 minute. Add the broccoli and potatoes and cook all of them together ~4 minutes. Add oil if needed and add the ham. Ensure the mixture is evenly distributed in the pan. Slowly pour the egg mixture over the vegetable mixture. Top with the cheese and cook for ~4 minutes until the frittata starts to set along the edges. Place in the oven for 10-12 minutes. In a small bowl, combine the pesto finish ingredients and whisk. Lightly top the frittata with the pesto. Enjoy!


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