Sun-Dried Tomato Frittata Recipe: Bite-Sized Goodness in the Palm of Your Hand

What’s small, easy to make, and full of savory, robust ingredients like sun-dried tomatoes and broccolini?


These Mini Sun-Dried Tomato Frittatas, of course!


If you love great flavor and like to prep your meals ahead of time, you’ll want to add this frittata recipe to your lineup. Why? This recipe makes 10-12 mini frittatas, and you can keep them in the refrigerator for up to 4 days. That means you can enjoy these delicious bite-sized wonders for multiple meals! (Or, have plenty to share with your family.)

While eggs make up the base of frittatas, the fun is in the extras… and this recipe is no exception. Sun-dried tomatoes add rich color and bold flavor, not to mention vitamins like C and K and antioxidants like lycopene. 


You’ll also enjoy the unexpected addition of broccolini, broccoli’s daintier cruciferous cousin. Aside from its sweeter, more delicate flavor, broccolini is also softer and more pliable, making it a great addition to an egg-based recipe. Like the tomatoes, broccolini is also rich in vitamins K and C, plus it contains potassium, calcium, and iron.


This recipe is also quick and easy to prepare, making it a go-to favorite for my family. I hope you enjoy it, too!


Fun fact: Cruciferous vegetables like broccolini are great sources of diety fiber which may help promote better digestion and healthier gut bacteria. 


Mini Sun-Dried Tomato Frittatas

Course Breakfast
Servings 12


  • 1 cup sun-dried tomatoes, roughly chopped
  • 1 1/2 cups broccolini, roughly chopped
  • 2 tablespoons water
  • 8 egs
  • 1/2 cup full-fat organic canned coconut milk
  • 1/4 teaspoon sea salt
  • Generous pinch of black pepper
  • 1 tablespoon fresh chives, finely chopped


  • Preheat oven to 375ºF. Preheat a heavy skillet to med-high heat.
  • Add the chopped sun-dried tomatoes and chopped broccolini to the pan. Add the water and stir to coat. Lower the heat to medium and continue to cook for 1 minute before removing from heat.
  • In a large bowl, combine the eggs, coconut milk, salt, black pepper, and chives. Add the cooked veggies to the egg mixture and stir to combine.
  • Grease a muffin pan with unrefined coconut oil and pour the mixture into each cup 3/4 of the way full, so you have 10-12 total filled.
  • Bake in the preheated oven for 15 minutes or until the eggs are just set. Remove and let cool. Serve warm or store in the fridge, covered, for up to 4 days.

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