Mold Detox Friendly Gluten Free Tomato Basil Mini Frittata Cups
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it 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.
- ¾ cup cherry tomatoes, halved
- ¼ cup fresh basil leaves, thinly sliced
- ⅓ cup parmesan cheese, finely grated
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes 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 red pepper flakes, please tap it and change its rating to Red.
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.
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