Mold Detox Friendly 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
- ⅓ cup grated parmesan cheese
Chef's tipGrate it before measuring; a parmesan rind won't work here. - ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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