1½ cups tomatoes (2 medium), deseeded and chopped into small pieces
½ cup aged cheddar cheese
½ cup almond milk (or 2%)
1 tablespoon chives, sliced thinly
1 tablespoon fresh parsley, chopped finely
½ teaspoon sea salt
½ teaspoon butter
DIRECTIONS:
Preheat oven to 350°. Grease the inside lining of a muffin tin with the butter using your fingers or a piece of wax paper. Beat the eggs in a large bowl with the milk and salt then fold in the ham, tomatoes, cheese, chives and parsley. Scoop into the muffin tin and bake for 30-35 minutes, until slightly browned on top and cooked through. They can be stored in the fridge and reheated as needed.
Recipe by Love from the Land at https://www.lovefromtheland.com/ham-cheese-frittata-muffins/