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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 minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 24
- 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
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.
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.