Gluten-Free Mini Frittatas
Individual frittatas baked in muffin tins, filled with vegetables and cheese. A perfect make-ahead lunch that's both gluten-free and customizable.
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Ingredients
- 6 large Eggs
- 1/4 cup Milk
- 1/2 cup Cheddar Cheese
- 1/2 cup Broccoli
- 1/4 cup Carrot
- 1/4 cup Onion
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Grease or line a muffin tin with paper liners.
- 2In a large bowl, whisk together eggs and milk.
- 3Stir in cheddar cheese, chopped broccoli, diced carrot, and diced onion.
- 4Season with salt and pepper.
- 5Pour the mixture into the muffin tin, filling each cup about 3/4 full.
- 6Bake for 20-25 minutes, or until the frittatas are set and lightly golden.
- 7Let cool slightly before removing from the muffin tin.
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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