Trader Joe’s Holiday Vegetable Hash & Pesto Frittata

This Holiday Hash & Pesto Frittata recipe is so easy! Made with store-bought, pre-chopped vegetables and herbs and cooked all in one skillet.

It’s a great option for a holiday brunch or weekend breakfast with a lovely presentation in a cast iron skillet.

As soon as you start to sauté the holiday hash, your kitchen will fill with the aroma of Thanksgiving. It’s the perfect protein and veggie packed breakfast on the morning of a carb-heavy holiday feast.

I also love this one-skillet dish as a quick dinner. While the frittata is baking, you’ll have time to set the table and make a salad.

Freeze individual slices to reheat for a restaurant-worthy and easy breakfast on busy weekday mornings.

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Ingredients

Everything can be purchased at Trader Joe’s for one-stop shopping:

• Trader Joe’s Holiday Vegetable Hash
• Basil Pesto (homemade or store-bought)
• Low-Moisture Shredded Mozzarella Cheese
• Eggs
• Milk
• Olive Oil
• Salt & Pepper

Gluten-Free Note: This crustless quiche is naturally gluten-free. The ingredients I linked to above do not currently contain gluten, but always check the package when purchasing, as ingredients and suppliers can change at any time. Tip! When making homemade pesto, I often sub Wonderful Pistachios for pine nuts, since many nuts and seeds are processed on shared equipment, but this brand of pistachios is easy to find and labeled gluten-free.

Step-by-Step Directions

Preheat oven to 325℉. This frittata bakes low and slow for the perfect consistency.

In a large, 12-inch cast-iron skillet (or oven-safe skillet) heat the olive oil over medium heat. Then add, the Trader’ Joe’s Vegetable Holiday Hash and half of the salt and pepper.

Sauté the mixture for about 5-6 minutes, until the vegetables are warm and the flavors have time to meld together, then remove the skillet from heat.

Scrape off any bits of holiday hash that have stuck to the bottom of the skillet, so they don’t stick later when you are trying to remove slices of frittata.

Then, gently spread the holiday hash into a roughly even layer along the bottom of the skillet.

Top the mixture with half of the shredded mozarella.

Use a spoon to scoop small dollops of pesto on top and set aside.

In a medium bowl, whisk together eggs, milk and the remaining salt and pepper. Then, mix in the rest of the mozzarella.

Pour the egg mixture into the skillet, covering the holiday hash mixture.

Bake at 325℉ for about 25 minutes.

There is a sweet spot for baking a frittata. An undercooked frittata will have runny eggs and an overcooked one can be rubbery. Your frittata is ready when the eggs are puffed up and set, and the edges are lightly golden. There are several ways to check if it’s just right: the top will be springy and just the faintest bit jiggly, and a knife inserted in the center will come out clean.

Let the frittata cool for five minutes. Slide a knife around the edge of the skillet to release the edges before slicing and serving.

Make Ahead

Make ahead and store in an airtight container in the fridge for up to 3 days or the freezer foe up to 3 months. If frozen, thaw in the fridge overight for best results. To reheat, cover the frittata with foil and bake at 300℉ until warmed throughout. An individual slice can be heated in the microwave.

What if I can’t find Trader Joe’s Holiday Vegetable Hash?

Sadly, this is a seasonal item. If it’s out at your local store, or you don’t have a Trader Joe’s nearby, substitute 3 cups of diced vegetables of your choosing. The hash includes the following ingredients: butternut squash, sweet potatoes, red onion and celery finely diced with fresh parsley, sage and rosemary. Sticking close to this ingredient list will most closely replicate the recipe. Other great options include: asparagus, mushrooms, potatoes, and bell peppers.

Serve with Mediterranean cucumber salad, fresh fruit, or these easy gluten-free puff pastry parmesan twists.