Low FODMAP 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
Ingredient noteA serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- 2 scallions (green tops only), thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 clove garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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