Pesto Salmon Frittatas
Servings
4
Servings
4
Ingredients
Pesto
  • 3cups arugula
  • 1cup fresh basil
  • 1/4cup hemp hearts
  • 2 garlic clovespeeled and finely chopped
  • 2tsp lemon zest
  • Juice of 1/2 lemon
  • 1/3cup grated Parmesan
  • 1/4cup extra-virgin olive oil
Frittatas
  • 8 large organic eggs
  • 1/3cup sour cream
  • 1lb cooked salmoncut into 1 inch chunks
  • 1/3cup sliced roasted red pepper
  • 1/4cup sliced black olivesoptional
Instructions
  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 unmolding.