Artichoke and Leek Frittata

Ingredients

• 1 tsp extra-virgin olive oil
• 12 eggs
• 2 tsp dairy-free pesto
• 1 tsp dried thyme
• 1 tsp dried oregano (or 2 tsp fresh)
• 1⁄2 tsp pink rock salt or grey sea salt
• 2 cups leeks, trimmed and finely chopped (include greens)
• 14-oz can artichoke hearts (packed in water), drained
• 1 cup green beans, ends trimmed, cut into thirds
• 10 black olives, pitted and sliced