Anti Inflammatory Gluten Free Tomato Basil Frittata Bites
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil, plus more for greasing
- ½ cup cherry tomatoes, quartered
- 2 scallions (green tops only), thinly sliced
- 1 clove garlic, minced
- 8 large eggs
- ¼ cup whole milk
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~2 tsp per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- ⅓ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh basil, thinly sliced
For serving
- extra parmesan cheese, for topping (optional)
Can be omittedparmesan cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush each cup of a 24-cup mini muffin tin generously with olive oil.
- 2
Heat 1 tbsp olive oil in a small skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cherry tomatoes and scallion greens and cook until the tomatoes just begin to soften, about 2 minutes. Remove from heat and let cool for 2 minutes.
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