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:
- 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.
Recipe by Love from the Land at https://www.lovefromtheland.com/sun-dried-tomato-basil-frittata-muffins/