More fun with cast iron pans

The seitan is a winter standard, the peach buckle has become a summer standard, but I branched out last week. The was a breakfast/main dish that I made up and really liked. I was motivated by a little baggie of pesto I blended up last month and froze... Introducing pesto potato frittata.

• Preheat oven 350ish
• Cut up a few small potatoes, microwave or bake until they are partially cooked
• Add oil, then saute the potatoes with pesto for a few minutes in the cast iron pan
• Mix up a bunch of eggs and milk and a little salt, pour into the pan and saute for a few more minutes
• Put the pan in the oven to cook the top for a few more minutes 
• Crumble goat cheese on top and serve