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.
Ingredients
Pesto
- 3 cups (750 mL) arugula
- 1 cup (250 mL) fresh basil
- 1/4 cup (60 mL) hemp hearts
- 2 garlic cloves, peeled and finely chopped
- 2 tsp (10 mL) lemon zest
- Juice of 1/2 lemon
- 1/3 cup (80 mL) grated Parmesan
- 1/4 cup (60 mL) extra-virgin olive oil
Frittatas
- 8 large organic eggs
- 1/3 cup (80 mL) sour cream
- 1 lb (454 g) cooked salmon, cut into 1 inch (2.5 cm) chunks
- 1/3 cup (80 mL) sliced roasted red pepper
- 1/4 cup (60 mL) sliced black olives (optional)
Instructions
Preheat oven to 375 F (190 C).
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 (60 mL) pesto, roasted red pepper, and black olives, if using.
Divide egg mixture among 12 standard-sized silicone or greased metal muffin cups and bake until eggs are set, about 22 minutes. Let cool for 5 minutes before unmoulding.
Tip: Silicone muffin cups are the easiest option here — the frittatas release cleanly without sticking. If using a metal muffin tin, grease generously and let them cool the full 5 minutes before unmoulding. These keep well in the fridge for up to 3 days, making them an excellent meal prep option.
Serves 4
By Matthew Kadey