Name: Garden Frittata with Pistachio Parsley Pesto
Ingredients: 4 red or russet potatoes, small, sliced (I used peeled russet potatoes ); 1 tbsp olive oil; 2 shallots, chopped; 2 tsp chopped garlic; 1 bell pepper, chopped (I used an orange bell pepper); 6 cups Swiss chard, trimmed and chopped; 8 medium or large eggs; 1/2 tsp kosher salt; 1/4 tsp course black pepper; 1 tsp tarragon, dried or fresh (I used dried ); 2 tbsp fresh flat leaf parsley, chopped; 3/4 cup 1/2 & 1/2; 1 tbsp all-purpose flour; 2 cups Feta cheese, crumbled; 1 1/2 cup corn, frozen, thawed or fresh; 3/4 cup shelled, roasted pistachios; 1 1/2 cup flat leaf parsley, roughly chopped; 1/2 cup Parmesan cheese; 2 tsp garlic, chopped; 1/4 tsp kosher salt; 1/4 tsp red pepper flakes; 2 tbsp lemon juice; 3/4 cup olive oil; place all ingredients in a small food processor or blender and blend until smooth

I wandered out in to the back garden today and realized I have not harvested my parsley or my Swiss chard in quite a while, they were both about 4 feet tall. I immediately started to harvest some knowing I would make a new recipe today. It’s cloudy and just about starting to rain and in my opinion, perfect cooking weather. While making my new recipe for this Garden Frittata with Pistachio Parsley Pesto brought up memories of when I was a child and my father would make frittata for breakfast. He would always tell me how important it was to season your cast iron skillet so food would not stick to it, I always thought it was magic that it worked and that the frittata was so tasty….by the way he made really good fried bologna sandwiches as well. I didn’t bake this in a skillet but you can, I used a large 9X13 inch casserole.

Fresh Swiss Chard from my garden to Frittata for brunch, nothing could be better but home grown veggies! Jack and the beanstalk would be proud…way to high though, I should have started to harvest this months ago!

Your family, friends and/or party guests will enjoy this garden inspired Frittata and yes, I think it’s special enough for those Easter celebrations coming up, nothing says Easter like fresh spring garden ingredients and something you made in your kitchen, homemade.

Breakfast and Brunch are my favorite meals of the day, it’s no wonder with these other fabulous recipes I have to share with you:
Mini Zucchini, Tomato & Chicken Apple Sausage Galette with Goat Cheese
Smoked Salmon Pizza with Lemon Tarragon Cream Cheese
Oat, White Chocolate Chip, Pistachio & Cherry Scones
Croque Monsieur Finger Sandwiches

It really was not a good day for this photo shoot, so don’t judge me on some of these photos…you can’t force creativity…but the recipe turned out delicious, I promise.

The pesto adds a special flavor to this Italian inspired Frittata, the freshness of the parsley comes through without overpowering the flavor of the pistachios, I’m making this pesto again to stir into a pasta or potato salad…If you have any leftover, use it as a sandwich spread on a veggie sandwich or elevate that boring tuna sandwich with it.

To save time with entertaining, assemble this the night before, cover and refrigerate and take out of fridge one hour before baking…your brunch guests will think you slaved all morning while you look perfect in that floral Easter dress that you just bought.

Garden Frittata with Pistachio Parsley Pesto

A garden fresh frittata with a flavorful pesto that is great for brunch, especially when entertaining guests and using fresh ingredients from your garden

Course Breakfast

Cuisine Italian

Keyword Frittata

Servings 8

Author Joseph Sciascia of Recipe For A Party

Ingredients

4 red or russet potatoes, small, sliced I used peeled russet potatoes
1 tbsp olive oil
2 shallots, chopped
2 tsp chopped garlic
1 bell pepper, chopped I used an orange bell pepper
6 cups Swiss chard, trimmed and chopped
8 medium or large eggs
1/2 tsp kosher salt
1/4 tsp course black pepper
1 tsp tarragon, dried or fresh I used dried
2 tbsp fresh flat leaf parsley, chopped
3/4 cup 1/2 & 1/2
1 tbsp all-purpose flour
2 cups Feta cheese, crumbled
1 1/2 cup corn, frozen, thawed or fresh

Pistachio Parsley Pesto

3/4 cup shelled, roasted pistachios
1 1/2 cup flat leaf parsley, roughly chopped
1/2 cup Parmesan cheese
2 tsp garlic, chopped
1/4 tsp kosher salt
1/4 tsp red pepper flakes
2 tbsp lemon juice
3/4 cup olive oil
place all ingredients in a small food processor or blender and blend until smooth

Instructions

Slice the potatoes, and put them on a microwave safe plate and microwave for about 6 minutes on high or until fork tender, set aside to cool
In a large skillet over medium/high heat, add the olive oil, shallots, garlic, bell pepper and Swiss chard and saute for 4 minutes or until wilted down a bit, stirring occasionally, turn off heat and set aside.
In a large mixing bowl, whisk the eggs, salt, pepper, tarragon, parsley, 1/2 & 1/2 and flour until well combined
Stir in the Feta cheese, corn and the potatoes and pour into a nonstick cooking sprayed 9X13 inch casserole dish or large 12 cast iron or oven proof frying pan, uncovered
Place in the oven for 50 to 60 minutes until toothpick comes out clean and egg is cooked, golden and bubbly on top
take out of oven, cover with foil and let sit for 10 minutes before cutting into wedges, spoon a bit of pesto on top of each serving and enjoy this garden inspired Frittata

Need a beverage to go with this frittata? Town and Country Magazine has 25 of the Best Brunch Cocktails

Garden Frittata with Pistachio Parsley Pesto

Ingredients

Pistachio Parsley Pesto

Instructions

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