Pesto-Potato Frittata

We are always looking for ways to have the kids, and us sometimes, try new things, and this is one of our favorite dishes that is from the Mediterranean countries.  They say its better on the second day, that you can even take it on a picnic, sliced in wedges & served with french bread.  Sounds fantastic to me!!  I love finding treasures like this from the VEGETARIAN TIMES magazine (july/august 2009)

3 Tbs olive oil, divided
1 1/2lb red potatoes, cubed (3c)
1 sm onion, diced (1c)
1 sm red bell pepper, diced (1c)
2 c fresh basil leaves, parsley leaves, arugula, or watercress
2 cloves garlic, peeled
2 Tbs dijon mustard
2 Tbs flour
6 lg eggs
3 lg egg whites
1/4 c grated parmesan cheese, optional

heat 1 Tbs oil in a 9" nonstick skillet over med heat.  Add potatoes, onion, and bell pepper, cook 15 min stirring often.  Transfer potato mixture to lg bowl, and season with salt & pepper; cool 10 min.
Meanwhile, place basil (or other greens) in a food processor along with garlic, pulsing until finely chopped.
Add mustard & flour, pulse to combine. 
Add eggs, egg whites, and cheese; blend 1 min. or until frothy.  Stir egg mixture with potato mixture.
Wipe out skillet, then heat remaining 2 Tbs oil over med-low heat, making sure to coat the entire bottom of the skillet and up the sides.
Spread egg potato mixture into hot skillet, making sure the potatoes are evenly distributed.
Cover & cook 10 minutes.
Gently lift the bottom and sides of the frittata with a spatula to allow uncooked egg mixture to reach the pan. 
Cover & cook 10 minutes more, or until frittata is brown & crispy on bottom & sides & mostly set in center.
Remove skillet from heat, loosen edges of frittata, an dplace lg plate over skillet.
Carefully invert frittata onto plate, then slide it back into the pan, so that the uncooked top is now on the bottom of the skillet.
Cover & cook 5 more minutes so that all sides are browned & crispy.
Transfer to plate to cool.
Serve at room temperature.