Don’t let these petite frittata muffins fool you. They may be small, but they’re packed with vegetables! Each adorable handheld portion has mushrooms, peppers, onion, broccoli and two types of potatoes. Add in a few eggs, almond milk, gluten-free flour, flaxseed meal and mouthwatering spices, and the mixture is complete. Bake a batch of 24 and freeze for grab-and-go breakfasts. Experiment with the recipe and add your favorite veggies to make it your own.
Mini Veggie Frittatas (Gluten-Free)
- 3 Tbsp. extra virgin olive oil
- 2 cups sliced mushrooms
- 1-1/2 cups diced sweet potatoes
- 1-1/2 cup diced red potatoes
- 1 cup diced yellow and red peppers
- 1/2 of red onion
- 6 cups frozen broccoli florets
- 1 cup King Arthur Baking Company Measure for Measure Gluten-Free Flour
- 1/2 cup whole ground flaxseed meal
- 2 tsp. baking powder
- 3 eggs
- 1-1/2 cup almond milk unsweetened
- 3 tsp. Himalayan pink salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. dill fresh or dry
Preheat oven to 350 degrees F and line muffin pan with muffin cups.
In large skillet on medium heat, add olive oil and sauté red onion, peppers and mushrooms for two minutes. Add sweet potatoes, red potatoes and two Tbsp. water. Cover and cook about 15 minutes or until vegetables soften.
Meanwhile, in large bowl, mix flour, flax meal and baking powder. Add eggs, milk, salt, dill, onion powder and garlic powder, and mix until ingredients are incorporated.
Add cooked vegetables and broccoli florets to bowl, and mix until all vegetables are covered with batter.
Fill muffin cups with vegetable mixture.
Bake 25 minutes or until a toothpick comes out clean.
Serve warm or at room temperature. Refrigerate 2 to 3 days or freeze for about 2 weeks.