Ingredients:

• 6 large eggs
• ⅓ cup milk
• 1 ½ tablespoon olive oil
• ¾ cup diced onions
• ½ lb. Idaho® fingerling potatoes, thinly sliced
• ¾ cup diced red bell pepper (about 1/2 a medium pepper)
• 1 cup diced zucchini (about 1 medium zucchini)
• ½ peas (fresh or frozen)
• ¾ teaspoon salt
• freshly ground black pepper

• 2 oz. (½ cup) sun-dried tomatoes
• 3 oz. (⅔ cup) roasted red peppers
• ¼ cup packed basil leaves
• ⅓ cup grated parmesan cheese
• 1 plump clove of garlic
• 2 tablespoons of olive oil
• pinch of salt

Directions:

1. Preheat oven to 400° F. 
2. In a small bowl, whisk eggs and milk together. Set aside.
3. Heat olive oil in a 10-inch oven-proof skillet or pan over medium heat. Add diced onions and cook until they start to soften, about 2 minutes. 
4. Add potatoes salt and cook until some of the slices start to brown, about 5 to 6 minutes. Stir occasionally. Add red pepper, diced zucchini, peas, and salt. Cook for 2 minutes.
5. Pour egg mixture into the skillet and reduce heat to medium-low. Cook for 2 more minutes.
6. Place skillet in the oven and bake for 8 to 9 minutes, until the eggs are set. 
7. While frittata bakes, blend all sun-dried tomato pesto ingredients in a food processor. 
8. Remove skillet from the oven. Let frittata cool for 5 minutes before serving. Season with black pepper. Cut frittata into wedges and serve with sun-dried tomato pesto.