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Mini Frittatas With Pesto, Green Beans and Potatoes

Pesto, green beans and potatoes are a classic Ligurian combination, usually served with pasta. Mini frittattas layered with green bean, zucchini, and potato puree use classic flavors in a new delicious way!

Cooking time: 1 hour 20 mins


11 OZ. of potatoes

11 OZ. of green beans

11 OZ. of zucchini

2/3 CUP of milk

5/8 CUP of pine nuts

2 1/2 OZ. of basil

1/3 CUP of Pecorino, grated

12 of large eggs

Parmigiano Reggiano PDO, grated



unsalted butter



extra-virgin olive oil


  1. Clean the zucchini, potatoes and green beans and boil them separately in salted boiling water. Mash the potatoes. Set a dozen green beans aside. Purée the remaining green beans and zucchini into a cream with marjoram, salt, pepper and a little oil, then add the potatoes.

  2. For the pesto: Blend the basil, pine nuts, Pecorino, a silver of garlic, 1 1/2 Tbsp. Parmigiano, and 1/4 cup oil. Adjust salt to taste.

  3. For the frittatas: beat the eggs with the milk, 2 Tbsp. Parmigiano and a pinch of salt. Cook in a 4" diameter pan coated with butter for 24 mini frittatas.

  4. For the 6 millefeuille: create 4 layers starting with a frittata then the zucchini-green bean-potato cream. Complete with the pesto and reserved green beans. Garnish as you like with basil and toasted pine nuts.


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