(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)
I can’t get enough of one-pan meals with my 10″ Skillet from Karibe. Just one pan to cook AND clean! This week, I experimented with a Pesto & Potato Vegan Frittata. With Spring upon us, I’m all about the pesto and it’s the perfect drizzle on this vegan frittata. I also coated the potatoes and roasted them with a bit of the pesto to seal in even more lemony herb flavor.
From the oven to table, this vegan frittata makes a beautiful centerpiece for a Sunday brunch, and could even be shared as part of a Spring celebration. Of course, you can also serve it easily during the week for a refreshing twist on breakfast for dinner. Batch cook the pesto on the weekend to speed up your weeknight dinner prep. Enjoy!
Pesto & Potato Vegan Frittata
Prep time: 30 minutes | Cook time: 30 minutes
Serves 4 to 6
4 cups tightly packed fresh arugula
¼ cup walnuts
6 large cloves garlic, divided
juice of 1 1/2 lemons divided
½ cup nutritional yeast, divided
½ tsp sea salt, divided (plus more to taste)
¼ cup + 1 Tbsp olive oil, divided
1 cup baby Dutch yellow potatoes (about 4-6), sliced in half
1 head lacinato kale, ribs removed and thinly sliced
1 14-oz package firm tofu
½ cup vegetable broth
¼ tsp turmeric
½ tsp garlic powder
zest of 1 lemon
- Preheat the oven to 400°F.
- Add the arugula, walnuts, 4 garlic cloves, juice of 1 lemon, ¼ cup nutritional yeast and ¼ teaspoon of salt to a food processor. Mix on high until a loose paste forms.
- Stream ¼ cup of olive oil into the processor a little at a time while the machine is running. Taste and adjust the flavor as needed, adding more salt, nutritional yeast or lemon juice.
- On a baking sheet lined with parchment paper or a silpat mat, toss the potatoes with 2 Tbsp of the pesto. Spread the potatoes out in a single layer and bake for 10 minutes.
- Meanwhile, in a cast iron skillet, add 1 tablespoon of olive oil and the remaining 2 cloves of garlic. Saute for 3 minutes and add the kale and a pinch of salt. Cook for 2 minutes until slightly wilted. Remove from the heat and set aside.
- In a food processor, combine the tofu, vegetable broth, the remaining ¼ cup of nutritional yeast, turmeric, garlic powder, juice of half a lemon, zest and ¼ teaspoon of salt. Puree until smooth.
- Reduce the oven to 350°F. Layer the potatoes in a single layer on top of the kale. Pour the frittata batter over the vegetables. Drizzle 2 tablespoons of the pesto on top and bake for 30 to 40 minutes until cooked through and golden at the edges.
- Remove the skillet from the oven and cut into wedges. Serve with the remaining pesto.