Picnic Frittatas

recipe Jul 29, 2020


1-2 cups         chopped baby spinach or lamb’s quarters (use 2 cups if not using parsley)

1 1/2 cups      thinly sliced squash or sweet potato into half-moons

12 large          free-range organic eggs

1/4 cup          basil pesto, dairy-free

1/4 tsp           unrefined sea salt



1 cup               chopped parsley

1 cup               chopped green onion

¼ cup             sundried tomatoes, chopped

¼ cup             sliced green or black olives

1 tbsp             dulse flakes



1. Preheat the oven to 350° F. Line muffin tins or ramekins with unbleached parchment paper or silicone baking cups.

2. Layer squash and chopped spinach equally into the bottom of the 12 muffin tins.

3. Whisk eggs, salt, and pesto in a medium-sized bowl until well blended.

4. Pour mixture equally over the squash and spinach. Top with options and a sprinkle of extra salt if desired.

5. Cook for 35 minutes, or until eggs are set.


Makes 12 servings.


This recipe is from Julie Daniluk’s bestselling book, Hot Detox.


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