Packed with veggies, this frittata makes a well-rounded meal for breakfast, lunch, or supper. Leeks contain the stress-reducing bioflavonoid quercetin, while oregano is deliciously antimicrobial and artichokes gently sustain liver function.
1 tsp extra-virgin olive oil
2 tsp dairy-free pesto
1 tsp dried thyme
1 tsp dried oregano (or 2 tsp fresh)
1⁄2 tsp pink rock salt or grey sea salt
2 cups leeks, trimmed and finely chopped (include greens)
14-oz can artichoke hearts (packed in water), drained
1 cup green beans, ends trimmed, cut into thirds
10 black olives, pitted and sliced
1. Preheat oven to 350°F. Grease a 10 x 14–inch casserole dish with olive oil and
2. Whisk eggs with pesto, thyme, oregano, and salt and pour into oiled casserole dish.
3. Sprinkle leeks, artichoke hearts, beans, and olives onto egg mixture.
4. Bake for 30 minutes or until eggs are set. Serve hot.
Makes 6 servings.