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Pesto salmon frittatas
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Pesto Salmon Frittatas

Servings 4

Ingredients

Pesto

  • 3 cups arugula
  • 1 cup fresh basil
  • 1/4 cup hemp hearts
  • 2 garlic cloves peeled and finely chopped
  • 2 tsp lemon zest
  • Juice of 1/2 lemon
  • 1/3 cup grated Parmesan
  • 1/4 cup extra-virgin olive oil

Frittatas

  • 8 large organic eggs
  • 1/3 cup sour cream
  • 1 lb cooked salmon cut into 1 inch chunks
  • 1/3 cup sliced roasted red pepper
  • 1/4 cup sliced black olives optional

Instructions

  • Preheat oven to 375 F.
  • 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.
  • In large bowl, whisk together eggs and sour cream. Stir in 1/4 cup pesto, roasted red pepper, and black olives, if using.
  • 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 unmolding.