Gluten-Free Mini Frittatas
Individual gluten-free frittatas filled with vegetables and cheese, perfect for a quick and easy lunch.
Ingredients
- 6 large Eggs
- 1 cup Spinach
- 1/2 cup Cherry tomatoes
- 1/4 cup Feta cheese
- 1/4 cup Milk (dairy or non-dairy)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 tsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C. Lightly grease a standard 12-cup muffin tin with the 1 teaspoon of olive oil.
- 2In a medium bowl, whisk together the 6 large eggs, 1/4 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- 3Add the 1 cup of spinach, 1/2 cup of cherry tomatoes (halved), and 1/4 cup of feta cheese to the egg mixture and stir gently to combine.
- 4Carefully pour the egg and vegetable mixture into the prepared muffin tin cups, filling each cup approximately 3/4 full.
- 5Bake for 15 to 20 minutes, or until the frittatas are set in the center and the tops are lightly golden brown.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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