Artichoke Leek Frittata

Omega-3 free-range eggs are lower in pro-inflammatory arachidonic acid than are conventional eggs. This is good news for your adrenals because inflammation stimulates epinephrine release. Whole eggs also nourish your nervous system because they are high in brain-building inositol and choline. Healthy nerves keep you happy and stress-free. This frittata is packed with veggies to round this meal with fibre, minerals and vitamins, and phytonutrients. For example, leeks contain the stress-reducing bioflavonoid quercetin, while oregano is deliciously antimicrobial and artichokes gently sustain liver function. (1) 

Ingredients:
1 tsp                  extra virgin olive oil
12 large            omega-3 free-range eggs
2 tsp                  dairy-free pesto (try this recipe)
1 tsp                  thyme
1 tsp                  dried oregano (or 2 tsp fresh oregano)
1/2 tsp               grey sea salt or pink Himalayan salt
1 large               leek, finely chopped
1 400-mL can   artichokes hearts (packed in water), drained
1 cup                 green beans, ends trimmed and cut in thirds

2 cups               fresh spinach
10                       black olives, pitted and sliced*

*Cured w/ sea salt brine &/ extra virgin olive oil. Not canned or preserved in white vinegar

Directions:
1. Preheat the oven to 350° F (175° C).
2. Grease a 10 x 14-inch casserole dish with the olive oil and set aside.
3. Whisk the eggs with salt, pesto, thyme and oregano, and pour into an oiled casserole dish.
4. Sprinkle the leeks, artichokes, green beans, olives and spinach onto the egg mixture.
5. Bake for 30 minutes or until eggs are set. Serve hot.

Makes 6 servings