Picnic frittatas

By Julie Daniluk
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This recipe is from Julie Daniluk’s bestselling book, Hot Detox. Permission has been granted by Harper Collins Canada.



  • 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


  1. Preheat the oven to 350° F. 
  2. Line muffin tins or ramekins with unbleached parchment paper or silicone baking cups.
  3. Layer squash and chopped spinach equally into the bottom of the 12 muffin tins.
  4. Whisk eggs, salt, and pesto in a medium-sized bowl until well blended.
  5. Pour mixture equally over the squash and spinach. 
  6. Top with remaining ingredients and a sprinkle of extra salt if desired.
  7. Cook for 35 minutes, or until eggs are set.


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