Mini Dill Frittatas

By Julia Gartland
Mini Dill Frittatas

Mini Dill Frittatas

Like many of us, I’m trying to cook and eat as pure as possible these days.  It’s a little cold for green smoothies every morning, so I’m opting for another simple & wholesome breakfast.  These mini frittatas take almost no time at all, and are the perfect breakfast for an easy weeknight breakfast or weekend brunch (double the recipe for a crowd).  Feel free to mix it up with different herbs and greens, and find your favorite.  

Mini Dill Frittatas

Mini Dill Frittatas



Mini Dill Frittatas (gluten-free, dairy-free)

Serves 2-3

Mini Dill Frittatas

By Camille Styles


  • 5 large eggs
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 lemon, juice and zest
  • 1/4 cup almond milk
  • 3 tablespoons fresh dill, minced
  • 1 teaspoon olive oil
  • Freshly cracked pepper
  • Sea salt to taste
  • Baby arugula, to serve


  1. Preheat oven to 350 degrees. 
  2. In a large bowl, whisk together eggs, garlic, shallot, almond milk and dill. 
  3. Zest approximately 1 teaspoon of zest and the juice of half a lemon. 
  4. Season with sea salt and freshly ground pepper to taste. 
  5. Combine well.
  6. Use olive oil to grease your mini muffin pan. 
  7. Ladle in egg mixture up to the top. 
  8. Season with flaky sea salt.
  9. Bake for 22-25 minutes.  They will puff up slightly when done. 
  10. Let cool for 5 minutes, then remove from pan and serve on a bed of arugula drizzled with olive oil and lemon juice.  Enjoy!

Comments (10)

  1. Jessica Rose says:

    I was thinking of building a blender and making smoothies…but you’re right…it’s too cold!! These are perfect!

  2. Vanessa @ Living in Steil says:

    I still like smoothies in the winter, but this is a great way to break up my morning breakfast routine and try something different…and healthy!

  3. Lisa Stoner says:

    Just bought some dill the other day with lots leftover…NOW I know what to do with the rest! Looks scrumptious! xx, LS

  4. 204 Park says:

    Oh yum – these look and sound delish! I’m always looking to try new brekkie options so I think I’ll be picking up some dill and giving these a try this weekend 🙂
    Xo, D

  5. Clever Girl Reviews says:

    I love dill! I used to do a salmon dill version of a firttata. I also use dill in one of my favorite potato recipes.

  6. Pam says:

    Love the photos!

  7. Thalia @ butter and brioche says:

    Dill has to be one of my favourite flavourings ever.. so I definitely would love these mini frittatas. They look beautiful!

  8. heidi @ a week from thursday says:

    Dill and eggs. What an amazing combination. I’d definitely be up to adding some feta in this.

  9. trendingnewsz says:

    Oh boy, guess what I am making in my brand new blender on my almost finished brand new kitchen! YUM! And thank you….

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