Tag: frittatas

  • Pesto Salmon Frittatas

    Pesto Salmon Frittatas

    Pesto Salmon Frittatas

    This simple, yet delicious, recipe is perfect for making ahead for a tasty picnic in the sun. Breaking up a whole frittata into individual parts slashes cooking time and allows the egg cakes to be easily packed up for a summer picnic. The arugula pesto adds fresh flavour, with chunks of salmon adding substance to the individual frittatas. They can also be served warm or at room temperature.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    Pesto
    • 3 cups arugula
    • 1 cup fresh basil
    • ¼ cup hemp hearts
    • 2 garlic cloves peeled and finely chopped
    • 2 teaspoons lemon zest
    • Juice of ½ lemon
    • ⅓ cup grated Parmesan
    • ¼ cup extra-virgin olive oil
    Frittatas
    • 8 large organic eggs
    • ⅓ cup sour cream
    • 1 pound cooked salmon cut into 1 inch chunks
    • ⅓ cup sliced roasted red pepper
    • ¼ cup sliced black olives (optional)

    Method
     

    1. Preheat oven to 375°F.
    2. In food processor, pulse together arugula, basil, hemp hearts, garlic, lemon zest, and lemon juice until well combined and everything is pulverized. Add Parmesan and then, with machine running, drizzle oil through top feed tube. If needed, stop food processor to scrape down sides of bowl.
    3. In large bowl, whisk together eggs and sour cream. Stir in 1/4 cup pesto, roasted red pepper, and black olives, if using.
    4. Divide egg mixture among 12 standard-sized silicon or greased metal muffin cups and bake until eggs are set, about 22 minutes. Let cool for 5 minutes before unmoulding.

    By Mathew Kadey

    Recipe Courtesy of Alive Magazine