Pregnancy Friendly Gluten Free Sausage & Pepper Frittata Bites
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the filling
- 1 tsp olive oil
- 8 oz italian sausage, casings removed
- 1 medium red bell pepper, finely diced
- ½ medium yellow onion, finely diced
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp red pepper flakes (optional)
For the egg base
- 6 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup whole milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!