Gluten-Free Mini Dill Frittatas Make Brunch at Home Easier Than Ever
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Julia Gartland of Sassy Kitchen reveals our new favorite use for muffin tins: mini frittatas! These just so happen to be gluten-free.
By Julia Gartland of Sassy Kitchen
Gluten-Free Mini Dill Frittatas
Serves 2 to 3
5 large eggs
2 garlic cloves, minced
1 small shallot, minced
¼ cup almond milk
3 tablespoons fresh dill, minced
Juice and zest of 1 lemon
Sea salt, to taste
Freshly cracked pepper, to taste
1 teaspoon olive oil, plus more to drizzle
Baby arugula, to serve
Preheat oven to 350°F. In a large bowl, whisk together eggs, garlic, shallot, almond milk and dill. Add approximately 1 teaspoon of zest and half the lemon juice. Season with sea salt and freshly ground pepper to taste. Combine well.
Use olive oil to grease your mini muffin pan. Ladle in egg mixture, up to the top of each cup. Sprinkle with flaky sea salt. Bake for 22 to 25 minutes, or until puffed up slightly. Let cool for 5 minutes, then remove from pan and serve on a bed of arugula drizzled with olive oil and remaining lemon juice. Enjoy!
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