Frittata muffins

By Julie Daniluk
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  • 1 1/2 cups thinly sliced unpeeled winter squash or sweet potato, in half moons
  • 1–2 cups chopped baby spinach or Swiss chard, including stems (use 2 cups if not using parsley)
  • 12 large organic eggs
  • 1/4 cup dairy- and nut-free basil pesto (such as Instant Pesto)
  • 1/4 teaspoon pink rock or gray sea salt, more to taste

Optional boosters:

  • 1 cup chopped fresh parsley
  • 1 cup chopped green onions
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup sliced green or black olives


  1. Preheat the oven to 350°F. Line a 12-cup muffin tin or 12 ramekins with baking cups (unbleached parchment paper or silicone).
  2. Layer the squash or sweet potato and spinach or chard equally into the tins or ramekins.
  3. In a medium bowl, whisk the eggs, pesto and salt until well blended.
  4. Pour the mixture equally over the squash and spinach. Top with any of the boosters, and a sprinkle of extra salt if desired.
  5. Cook for 35 minutes, or until eggs are set.

Tip: I highly recommend adding all the optional ingredients for a truly gourmet dish. But if you’re in a rush, the simple version will still impress anyone lucky enough to be served this. This recipe is great for shared meals and as a quick and convenient lunch to bring to work.

This recipe is from Julie’s Book the Hot Detox. Permission has been granted from Harper Collins Canada. 


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