Gluten Free Tomato Basil Frittata Bites
These little egg bites are packed with juicy cherry tomatoes, fragrant garlic, fresh basil, and salty Parmesan — everything you want in a savory bite-sized snack or breakfast. Baked in a mini muffin tin, they come out perfectly puffed and golden at the edges, with a tender, custardy center that makes them genuinely hard to stop eating. The entire recipe is built around naturally wheat-free ingredients — eggs, whole milk, fresh vegetables, and cheese — so there's no swapping or substituting required, just straightforward cooking. Sautéing the tomatoes and garlic first before folding them into the egg mixture adds a depth of flavor that really sets these apart from basic egg bites. Each batch makes enough to serve six, which makes them ideal for a weekend brunch spread, a meal-prep situation, or a party appetizer that disappears fast. They're just as good at room temperature as they are warm from the oven, so you can make them ahead without any stress.
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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
- ⅓ cup grated parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh basil, thinly sliced
For serving
- extra parmesan cheese, for topping (optional)
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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