Picnic Frittatas

Ingredients:

1-2 cups         chopped arugula

1 1/2 cups      thinly sliced squash

12 large          free-range organic eggs

1/4 cup          basil pesto, dairy-free

1/4 tsp           unrefined sea salt

Optional:       

1 cup               chopped green onion

¼ cup             sundried tomatoes, chopped

¼ cup             sliced green or black olives

1 tbsp             dulse flakes

Directions:

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 arugula 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 arugula. 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 adapted from Julie Daniluk’s bestselling book, Hot Detox.