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Mini Tomato Frittatas with Dill

Mini Tomato Frittatas with Dill
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These mini tomato frittatas with dill are a quick and easy breakfast or brunch option. They are light, flavorful, and perfect for meal prepping.

Ingredients

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  • 6 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
  2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Divide the cherry tomato halves and chopped dill evenly among the muffin cups.
  4. Pour the egg mixture over the tomatoes and dill in each muffin cup, filling them about two-thirds full.
  5. Bake for 15-20 minutes, or until the frittatas are set and lightly golden brown.
  6. Let cool slightly before removing from the muffin tin. Serve warm or at room temperature.

Notes

  • You can add other vegetables like spinach or bell peppers.
  • For a cheesy twist, sprinkle a little shredded cheese on top before baking.
  • These frittatas can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/mini-tomato-frittatas-with-dill/