Sometimes sugar-free snacks are hard to come by, especially ones that are high in protein and dairy-free. But these veggie frittata bites deliver on all fronts and are quite easy to make. The recipe is a Savory entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Amanda Brooks Latchie of Run to the Finish.
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
These veggie frittata bites will keep for a day or two, chilled in the refrigerator, but I would hold off on the crunchy cereal topper if you are planning to store them.
Special Diet Notes: Veggie Frittata Bites
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, and vegetarian.
Wait, Eggs? If you confuse eggs for dairy, you’re not alone. See this post: Are Eggs Dairy?
- 6 large eggs
- 1 cup diced vegetables (broccoli, tomato and red pepper in my favorites)
- ⅓ cup shredded carrot
- 2 tablespoons So Delicious Dairy Free Unsweetened Almond Plus Milk Beverage
- Black pepper
- ½ cup gluten free, dairy-free crunchy cereal (Chex are used here)
- 1 medium avocado, peeled, pitted and sliced.
- Preheat your oven to 350ºF and grease a 12-cup mini muffin pan.
- Crack the eggs into a bowl (you can use 3 whole eggs, 3 egg whites if you want to cut calories some, but I use the whole thing) and briefly whisk.
- Add all of the vegetables and the milk beverage, and season with salt (about ⅛ to ¼ teaspoon) and pepper (a few turns of fresh black pepper or about ⅛ teaspoon) and give everything a quick stir.
- Use a ladle to add the mixture to your prepared muffin pan.
- Bake for 12 minutes. Remove and crumble cereal on top, bake for another 2 minutes
- Serve avocado slices with the veggie frittata bites.