Potato frittata with Pesto & Goat’s Cheese


This is a recipe that I have adapted from the BBC Good Food website.  I had managed to buy too many eggs and needed something to use them up.  I served this up to 2 big “meat-eaters” but neither noticed as it is so hearty and tasty.  The original recipe had 1 tbsp of oil but I reduced that to 1tsp.  With a Pampered Chef Skillet I would suggest you could probably manage without any oil if you wanted to.


  • 4 medium potatoes (about 600g/1lb 5oz), thinly sliced using Simple Slicer on setting 2
  • 1 garlic clove, finely chopped
  • 8 large eggs, lightly beaten
  • 1 tsp olive oil
  • 100g pack soft rindless goat’s cheese , sliced
  • 3 tbsp pesto
  • handful rocket leaves


  1. Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7.  Mix the garlic and eggs together in Classic Batter Bowl with some seasoning, then drain the potatoes and stir into the egg.
  2. Heat the oil in 30cm Skillet, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.IMG_3758
  3. Remove from the Skillet.  As you can see from the photo this is such an easy job with a Pampered Chef Skillet, nothing stuck at all!! IMG_3759
  4. Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.


426 kcalories, protein 23.0g, carbohydrate 25.0g, fat 26.0 g, saturated fat 8.0g, fibre 2.0g, sugar 1.0g, salt 0.9 g


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Filed under Batter Bowl, Cheese, Eggs, Garlic, Pans, Potatoes, Super Quick cooking!

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