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

Serves 2-3

Mini Dill Frittatas

By Camille Styles

Ingredients

  • 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

Instructions

  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!