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Picnic frittatas
This recipe is from Julie Daniluk’s bestselling book, Hot Detox. Permission has been granted by Harper Collins Canada.
SERVES
12
Ingredients
- 1-2 cups chopped baby spinach or lamb’s quarters
- 1 1/2 cups thinly sliced squash
- 12 large free-range organic eggs
- 1/4 cup basil pesto, dairy free
- 1/4 teaspoon unrefined sea salt
- 1 cup parsley, chopped
- 1 cup green onion, chopped
- 1/4 cup sundried tomatoes, chopped
- 1/4 cup green or black olives, sliced
- 1 tablespoon dulse flakes
Directions
- Preheat the oven to 350° F.
- Line muffin tins or ramekins with unbleached parchment paper or silicone baking cups.
- Layer squash and chopped spinach equally into the bottom of the 12 muffin tins.
- Whisk eggs, salt, and pesto in a medium-sized bowl until well blended.
- Pour mixture equally over the squash and spinach.
- Top with remaining ingredients and a sprinkle of extra salt if desired.
- Cook for 35 minutes, or until eggs are set.
