Mini Frittata

Breakfast is my favorite meal of the day. I used to love those special evenings when my Mom would make us breakfast for dinner. As an adult, whenever a friend asks to hang out or get together, I always suggest Brunch!Gluten free waffle at Tweet in Edgewater Tweet in Edgewater

My lovely city, Chicago was rated one of the top 5 cities for brunch by Yelp. Two of my favorite places are Tweet in Edgewater and Wishbone in Lakeview (due to their delicious gluten-free menus).

I know not everyone has time to lounge around and eat breakfast, nor the pocketbook to always eat out. So here is a quick and easy recipe to make for breakfast: Mini Frittata. These Mini Frittatas are perfect to make for the whole week or even grab for a snack.

This recipe is gluten-free, dairy-free, paleo, can be made vegetarian friendly and delicious. If you’d like the skinny on the food facts for breakfast and three reasons why you shouldn’t skip it, then send me a message here and I’ll send you exclusive food facts!

Mini Frittata Recipe – (gluten-free, dairy-free, paleo, vegetarian option)

Ingredients:Mini Frittata: dairy free, gluten free, paleo & veggie option

  • 6 Large Eggs
  • 3/4 Cup Almond Milk (unsweetened)
  • Salt & Pepper to taste
  • Filling options – Chopped: spinach, mushrooms, cooked bacon, tomatoes, carrots, celery

(my favorite combination is spinach, bacon and carrots)


  1. Preheat the oven to 325 degrees F and heavily grease a non-stick muffin tin.
  2. Whisk together the eggs and milk and pour into muffin pan (mini or traditional sized), dividing evenly between each of the cups.
  3. Drop a spoonful of veggies into each cup.
  4. Bake for about 25 minutes, or until the eggs are set and beginning to brown.
  5. Cool for five minutes, then turn over onto a platter.
  6. Cool completely before serving.
  7. ENJOY!

2 thoughts on “Mini Frittata

  1. Pingback: Almond Flour Banana Muffins Recipe - Oh Wholly Life

  2. Pingback: Marge Burkell – Frittata Recipes – Low Carb Scrumptious!

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