Potato And Quail Egg Frittata With Pesto And Feta Cheese

Who wouldn’t love a low-calorie Italian quail egg frittata with delicious potatoes, pesto, and feta cheese? Especially when it’s served with fresh, crunchy salad leaves? Well, if you feel your taste buds craving this delicious dish, then you’re in for a treat!

The way the freshness of the pesto meets the richness of feta cheese is something truly out of this world! Besides, not only is this an easy potato frittata recipe with quail eggs that serves 4, but it’ll also be ready in no time!


I love pesto! And in this combination with quail eggs and feta, it’s the special ingredient that takes the recipe to a whole other level. This recipe is incredibly easy to make.

An Italian quail egg frittata with pesto and goat cheese

Quail Egg Frittata With Feta And Pesto

This is a flavorful, Italian-inspired recipe that goes well at any time of the day. It's rich, creamy, and satiating.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Lunch
Cuisine Italian
Servings 4
Calories 362.88 kcal


  • 32 quail eggs
  • 4 tbsp pesto
  • 3.5 oz feta cheese
  • 1 tbsp olive oil extra-virgin, cold-pressed
  • 1 garlic clove
  • 1 lb potatoes sliced
  • 3.5 oz rucola
  • salt
  • pepper


  • Start off by preparing your main ingredients. This means you should slice about 4 medium-sized potatoes thinly after you've peeled the skins off. Then, proceed to chop one garlic clove finely and beat the quail eggs lightly. Also, cut the feta cheese.
  • Bring the potatoes to a boil in salted water. In the meantime, heat the oven to 220°C. Now mix together the garlic and eggs. Add some seasoning, such as pink Himalaya salt with herbs. Check on the potatoes. If they are tender, it's time to take them out, drain them and stir them into the egg mixture.
  • Next, take the olive oil - it's preferable to choose an organic, extra virgin, cold-pressed olive oil - and sprinkle about 1 tablespoon onto an ovenproof frying pan. After you heat the oil up, add the egg and potato mixture to make the quail egg frittata.
  • Cook over low heat for 5 minutes or at least until about two-thirds of the frittata is set. Then, put the ovenproof frying pan into the oven and let it cook through for about 10-15 minutes.
  • Remove from the oven and let it cool for about a minute. Then spread the feta cheese pieces and pesto over the quail egg frittata. This will make the flavors blend even better.
  • Top it off with some delicious and crunchy rucola leaves and serve this delicious Italian egg dish with a simple tomato and basil salad.


Calories: 362.88kcalCarbohydrates: 23.47gProtein: 16.62gFat: 22.58gSaturated Fat: 7.76gCholesterol: 630.96mgSodium: 532.3mgPotassium: 679.36mgFiber: 3.13gSugar: 3.18gVitamin A: 1386.68IUVitamin C: 26.29mgCalcium: 245.82mgIron: 4.12mg
Keyword quail egg frittata
Tried this recipe?Let me know how it was!

If you don’t have an oven-safe pan, just put a lid on and continue cooking the frittata on the stove until it’s done. It’s best to leave it on low heat to avoid burning the bottom layer. Another great thing about this recipe is that it keeps well in the fridge. If you don’t eat it all the day you cook it, you can store it for tomorrow.

If you want the cheese to melt, continue baking the quail egg frittata for 2 -3 minutes more. This will also give it a very light gold color.

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