Anti Inflammatory Gluten Free Sausage & Pepper Frittata Bites
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Learn more →Ingredients
6 servings
For the filling
- 1 tsp olive oil
- 8 oz italian sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 1 medium red bell pepper, finely diced
- ½ medium yellow onion, finely diced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
For the egg base
- 6 large eggs
- ¼ cup whole milk
Ingredient noteHigher-fat dairy is sometimes limited on an anti-inflammatory diet because saturated fat can be pro-inflammatory for some people, but this recipe uses only about 2 tsp of whole milk per serving, so the amount is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
Chef's tipUse low-moisture mozzarella and shred before measuring.
- cooking spray or olive oil, for greasing
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with cooking spray or a brush of olive oil, including the rim of each cup.
- 2
Heat 1 tsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through with no pink remaining, about 5–6 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pan.
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