Just a few weeks in the past, Jack stopped by the farmstead and got here house with a small haul of greens. As he walked in the home with luggage of produce, he pulled out this bouquet of flowering dill and handed it to me. “I thought you would think this was pretty,” he mentioned as my coronary heart fully melted. He’s not often one for on-the-fly romantic gestures, and I’m not the sort of lady that likes to be showered with roses and items… however, as you recognize, I LOVE a reasonably vegetable so I used to be particularly enthusiastic about this herbaceous gesture.
When you’ve been collectively so long as we have now, it’s the little moments, not fancy issues, which might be essentially the most particular. And talking of being collectively for a very long time – tomorrow is our marriage ceremony anniversary :). I’m realizing as I sort this that I may have chosen a extra romantic recipe to publish for the event, however hey, that is actual life and it’s not at all times fancy.
I really like dill and eggs collectively in order that’s how this recipe began. I believed these mini frittatas can be an incredible make-ahead breakfast, and in reality they’re. They preserve properly within the fridge for a number of days and are a good way to start out the day in the event you like an eggy protein breakfast like I usually do.
Of course, these greens will be blended up and swapped out seasonally (I really like a candy potato frittata later within the fall), however these are tremendous scrumptious with tomatoes, scallions, kale, a contact of dijon mustard, and naturally recent dill.
Oh, and also you don’t really need flowering dill to make the recipe, simply common recent dill is okay!
Mini Tomato Frittatas with Dill
- eight massive eggs
- ⅓ cup unsweetened almond milk
- 1 garlic clove, minced
- ½ teaspoon sea salt
- freshly floor black pepper
- ¼ cup chopped recent dill
- 2 small kale leaves, finely shredded
- 1 cup halved cherry tomatoes
- ¼ cup scallions
- ⅓ cup crumbled feta
- Preheat the oven to 350°F and brush a non-stick muffin pan with olive oil or non-stick cooking spray.
- In a big bowl, whisk collectively the eggs, almond milk, garlic, many of the dill (reserve somewhat for garnish), salt and pepper to style. Pour only a little bit of the egg combination into the underside of every muffin cup. Divide the kale, tomatoes, scallions and feta into every cup then pour the remaining egg combination on prime.
- Bake for 20 to 22 minutes or till the eggs are set. Season with salt and pepper to style and garnish with the remaining dill. Store any remaining frittatas within the fridge for as much as 2 days.