Artichoke Leek Baked Frittata | #MealsThatHeal
09 Feb

Artichoke Leek Baked Frittata


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

12              eggs

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

set aside.

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.


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