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 🙂 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.
- 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)
- 1⁄4 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
- Preheat oven to 350°F. Grease a 10 x 14–inch casserole dish with olive oil and
- Set aside.
- Whisk eggs with pesto, thyme, oregano, and salt and pour into oiled casserole dish.
- Sprinkle leeks, artichoke hearts, beans, and olives onto egg mixture.
- Bake for 30 minutes or until eggs are set. Serve hot.
Makes 3 servings.