Low FODMAP Gluten Free Tomato Basil Mini Frittata Cups
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
- 1 tsp olive oil, for greasing
- 8 large eggs
- ¼ cup whole milk
- ¼ tsp fine salt
- ¼ tsp black pepper
- ¾ cup cherry tomatoes, halved
Ingredient noteA serving of up to about 5 cherry tomatoes is low in FODMAPs. This recipe contains only about 2 tablespoons of cherry tomato per serving, making it likely fine for most people. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- ¼ cup fresh basil leaves, thinly sliced
- ⅓ cup parmesan cheese, finely grated
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a pastry brush or folded paper towel, coat all 12 cups of the muffin tin generously with olive oil, including the rims.
- 2
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!