Artichoke, Leek & Black Olive Baked Frittata

I got this frittata recipe from Julie Daniluk¬†and love it. It’s not my typical go-to ingredients or seasonings so it’s a great way to add diversity to my menu. It’s also the first time I made a frittata ūüôā¬†Loaded¬†with nutrient-dense ingredients, this frittata makes for a well-rounded meal for breakfast, lunch, or supper.

Leeks contain the stress-reducing bioflavonoid quercetin, olives contain healthy fats and antioxidants, while oregano is a potent antimicrobial and the artichokes help to gently sustain liver function.

Ingredients:

  • 1 tsp ¬† ¬† ¬† ¬† ¬† extra-virgin olive oil
  • 6¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†eggs
  • 1¬†tsp ¬† ¬† ¬† ¬† ¬†dairy-free pesto
  • 1/2 tsp ¬† ¬† ¬† dried thyme
  • 1/2 tsp ¬† ¬† ¬† dried oregano (or 2 tsp fresh)
  • 1‚ĀĄ4 tsp ¬† ¬† ¬† ¬†pink rock salt or grey sea salt
  • 1¬†cup¬† ¬†¬† ¬† ¬† leeks, trimmed and finely chopped (include greens)
  • 7-oz ¬† ¬† ¬† ¬† ¬† canned artichoke hearts (packed in water), drained
  • 1/2 cup ¬† ¬† green beans, ends trimmed, cut into thirds
  • 6 ¬†¬† ¬† ¬† ¬† ¬† ¬† ¬† black olives, pitted and sliced

Directions:

  1. Preheat oven to 350¬įF. Grease a 10 x 14‚Äďinch casserole dish with olive oil and
  2. Set aside.
  3. Whisk eggs with pesto, thyme, oregano, and salt and pour into oiled casserole dish.
  4. Sprinkle leeks, artichoke hearts, beans, and olives onto egg mixture.
  5. Bake for 30 minutes or until eggs are set. Serve hot.

Makes 3 servings.

Artichoke, leek & black olive frittata
Frittata with sauerkraut

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