Frittata is naturally gluten-free, depending upon the filling. These little muffins are ideal because you can make them healthy, vegetarian, cheesy and more! They would be great to make over the weekend so that you can have breakfast ready for you before you head on out the door on weekday mornings. In addition, they make a wonderful and attractive dish for your guests, whether it is breakfast, brunch or lunch! If you have a mini muffin pan you can even make adorable appetizers! Whether low-carb or low-sodium, they definitely can be made gluten-free!
Gluten-free Frittata Muffins
An easy, elegant way to serve an omelette, especially for large crowds.
- 1 extra large egg per muffin tin, approximately (depend upon how much filling you add)
- Gluten free bacon bits, mushrooms, diced tomatoes, bell pepper, green yellow or red onion, your favorite cheese, left-over hashbrowns or potatoes, fresh chopped basil, gluten-free diced ham, diced cooked potatoes, rice, cooked zucchini, peas, cooked asparagus, chicken, cooked seafood, gluten free cream cheese, gluten free croutons, gluten free ketchup, gluten free sour cream, diced avocado...whatever you usually like in an omelette.
- Oil, gluten free cooking spray for muffin tins
- Sea salt to taste
- White pepper, to taste (you can also use black pepper)
- Preheat oven to 350°F.
- Beat eggs and fill muffin tins about half full. Do not use paper liners they stick.
- Add your fillings and finish filling with additional egg, almost to the top.
- Bake for 15-20 minutes or until firm.
- Remove when they are easy to handle and serve.
- Store left-overs covered in the frig. I like to store them in a ziplock bag.
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