Sun Dried Tomato and Basil Frittata Muffins

Sun Dried Tomato and Basil Frittata MuffinsFrittata muffins are one of the easiest and healthiest foods to prep in advance and keep on hand for lunches or snacks. The only ingredients needed are eggs, a bit of nut milk, some sea salt and whatever fillings are laying around the kitchen. You simply mix everything together in a bowl then pour it into a greased muffin tin and bake it until the eggs are set. Silicon muffin tray liners make it easier and ensure that no egg is left stuck to the pan, but they are not at all necessary.

For this version I kept it really simple, light and summery with some fresh basil and sun dried tomatoes. Fresh herbs are one of my favorite ingredients to use for frittatas because they add a lot of flavor and fragrance along with some antioxidants, vitamins and minerals. They add to and compliment the eggs without weighing the dish down. Some of my favorite vegetables to use are sun dried tomatoes, olives and yams because they are all very colorful and contribute some major flavor. The finished frittata muffins can be frozen for a couple weeks or stored in the fridge for a few days then reheated and served as is or with some pesto, hot sauce, or other condiment of choice.Sun Dried Tomato and Basil Frittata Muffins

Sun Dried Tomato and Basil Frittata Muffins
 
Prep time
Cook time
Total time
 
Serves: 8 muffins
INGREDIENTS:
  • 8 eggs
  • ½ cup sun dried tomato, sliced thinly
  • ¼ cup fresh basil, torn into small pieces (cutting the delicate leaves with a metal knife will make them go black but tearing with your fingers will keep them bright green)
  • ¼ cup unsweetened plain almond milk
  • 1½ teaspoon cold-pressed olive oil
  • ¼ teaspoon sea salt
DIRECTIONS:
  1. Preheat oven to 350°. Whisk the eggs in a large bowl with the milk and salt then fold in the tomato and basil. Use the oil to thinly line the inside of 8 openings on a muffin tin or the inside of silicon muffin liners then place those in the muffin tin. Pour the egg mixture in evenly and bake until the eggs are set, around 20 minutes. Leave them aside to cool for a few minutes. If they are in silicon cups just pop them out, if directly in a muffin tin use a thin knife to cut around the edges then lift the muffins out.

Sun Dried Tomato and Basil Frittata Muffins

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