I made this a couple of weeks ago to try and use up some pesto in my fridge. I adapted the recipe quite a bit as it needed to be portable so I added the pesto and goat's cheese into the frittata rather than sprinkling on top. I served it with a green salad.
Pesto and Goat's Cheese Frittata (from Good Food Magazine April 2012)
4 medium potatoes, thinly sliced
1 garlic clove, finely chopped
3 tbsp pesto
8 large eggs, lightly beaten
1 tbsp olive oil
100g soft rindless goat's cheese, sliced
Boil the potatoes in water for 5 mins until just tender. Meanwhile, Preheat the oven to 200C. Mix the garlic, pesto and eggs together with some seasoning, then drain the potatoes and stir into the egg.
Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Arrange the slices of goat's cheese on top. 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.