These mini frittatas are such a simple recipe using whole food ingredients that will nourish! They are gluten free, dairy free and nut free too.
Enjoy these little golden puffs of goodness as a snack, morning or afternoon tea or add them to your kiddies lunch box.
If you like this recipe you’ll love my savoury Paleo vegetable bread in my recipe e-bookwhere I show you how to make a healthy bread/loaf alternative packed with vegetables.

Nourish 101:

  • This recipe is high in protein and vitamin-rich that can be enjoyed anytime of the day. Using simple, real food ingredients they make a tasty, long lasting and satisfying snack.
  • Eggs are a great all rounder when it comes to nutrition. They are a great source of protein, omegas and vitamins A, E, B12 and folate to name just a few of the many different nutrient properties of golden eggs. They also help to keep sugar cravings at bay and provide your body with a steady supply of energy.

Dietary Notes:

This recipe is gluten free, dairy free, nut free and soy free
To make this recipe low FODMAP  see recipe notes below.

Mini Frittata Muffins

These mini frittatas are such a simple recipe using whole food ingredients that will nourish! They are gluten free, dairy free and nut free too.
Keyword Dairy Free, Gluten Free, Grain Free, Low FODMAP, No Added Sugar, Nut Free, Preservative Free, Soy Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24

Ingredients

  • 6 large Free Range Eggs
  • 6 Cherry Tomatoes, quartered
  • 2 Spring Onions, chopped
  • 1/3 cup Fresh Parsley, chopped
  • 2-3 slices Organic, GF Ham, chopped
  • Pinch Sea salt and black pepper

Instructions

  • Pre-heat fan-forced oven to 180°C. 
  • In a mixing bowl whisk eggs and stir through remaining ingredients. 
  • Pour mixture into a greased mini muffin tray and bake for 15-20 minutes or until golden and cooked through. 

Notes

Make It Personal:
  • Add your favourite fresh or dried herbs and spices to the mixture.
  • Add a sprinkle of curry powder to your egg mixture.
  • Add chopped baby spinach, kale or sautéed onion or leek.
To make this recipe low FODMAP:
  • Use green part of spring onion only. 
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Casey-Lee Lyons

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