Artichoke and Leek 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
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 the egg mixture.
4. Bake for 30 minutes or until eggs are set. Serve hot.
Makes 6 servings.
*Recipe reprinted with permission from Julie’s book, Hot Detox.
Nutritionist and TV personality, Julie Daniluk is the award-winning, bestselling author of Meals That Heal Inflammation, Slimming Meals That Heal & Hot Detox. Julie has appeared on hundreds of television and radio shows, including The Dr. Oz Show. Check out more information at juliedaniluk.com and connect with her on Facebook, Instagram and Pinterest @juliedaniluk