Mini Tomato Frittatas with Dill

Mini Tomato Frittatas with Dill on a plate

A few weeks ago, Jack stopped by the farmstead and came home with a small haul of vegetables. As he walked in the house with bags of produce, he pulled out this bouquet of flowering dill and handed it to me. “I thought you would think this was pretty,” he said as my heart completely melted. He’s not usually one for on-the-fly romantic gestures, and I’m not the kind of girl that loves to be showered with roses and gifts… but, as you know, I LOVE a pretty vegetable so I was especially smitten by this herbaceous gesture.

When you’ve been together as long as we have, it’s the little moments, not fancy things, that are the most special. And speaking of being together for a long time – tomorrow is our wedding anniversary :). I’m realizing as I type this that I could have chosen a more romantic recipe to post for the occasion, but hey, this is real life and it’s not always fancy.

Mini Tomato Frittatas with Dill Mini Tomato Frittatas with Dill

I love dill and eggs together so that’s how this recipe started. I thought these mini frittatas would be a great make-ahead breakfast, and in fact they are. They keep well in the fridge for a few days and are a great way to start the day if you like an eggy protein breakfast like I often do.

Mini Tomato Frittatas with Dill

Of course, these vegetables can be mixed up and swapped out seasonally (I love a sweet potato frittata later in the fall), but these are super delicious with tomatoes, scallions, kale, a touch of dijon mustard, and of course fresh dill.

Mini Tomato Frittatas with Dill Mini Tomato Frittatas with Dill

Oh, and you don’t actually need flowering dill to make the recipe, just regular fresh dill is fine!

Mini Tomato Frittatas with Dill

Mini Tomato Frittatas with Dill
Serves: 12 mini frittatas
  • 8 large eggs
  • ⅓ cup unsweetened almond milk
  • 1 garlic clove, minced
  • ¼ teaspoon Dijon mustard (I like Sir Kensington's)
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • ¼ cup chopped fresh dill
  • 2 small kale leaves, finely shredded
  • 1 cup halved cherry tomatoes
  • ¼ cup scallions
  • ⅓ cup crumbled feta
  1. Preheat the oven to 350°F and brush a non-stick muffin pan with olive oil or non-stick cooking spray.
  2. In a large bowl, whisk together the eggs, almond milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.
  3. Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. steph from on said:

    so cute that jack brought you a bouquet of dill 🙂 it’s so sweet when they bring home a little treat, isn’t it? once mike brought me a random bag of oranges he thought i would like. it’s totally those little things.

    happy anniversary to you two!

    ps – i would totally be all over these mini frittatas!

  2. Gaby Dalkin from on said:

    These are the cutest little frittatas I ever did see!

  3. Maëva from on said:

    So sweet of him!
    And that recipe looks delicious

  4. Ben Myhre on said:

    I am absolutely loving your style of photography and these frittatas look great.

  5. Joanne on said:

    the addition of Dijon peeked my interest but I don’t see it in the actual recipe. How much did you add?

    • sorry about that! 1/4 teaspoon! Updated it in the recipe.

  6. Ginger on said:

    Darling and they look delicious! Can they be frozen?

  7. Joycelyn on said:

    I’m guessing the Dijon couldn’t be more than a teaspoon, right?

    It is shown in the photo but not shown in ingredient list.

    Frittatas look lovely by the way.

    • I just fixed that in the recipe – 1/4 teaspoon!

      • Joycelyn on said:

        Thank you!

  8. Allie on said:

    Yum, these sound great and are perfect for meal prep. Adding to my list =)

  9. Savvy on said:

    these look amazing! Oh, to have a big freezer….and a week of nothing but cooking ahead…daydreams have always been a passion of mine!! love your recipes!!


  10. AGS on said:

    Happy anniversary!

  11. Nan on said:

    These look so delicious! We’re planning a brunch at work and these would be so fun to add to the choices. Do you think they’d be OK in a warming tray for a couple of hours or would they turn to rubber? Could they be served cold or at room temp and be OK?

  12. Sabrina B. from on said:

    wonderful recipe! making it tomorrow since I make fried eggs regularly, had forgotten in fact how much flavor dill adds to eggs, and love all of these other flavors too, especially in a frittata, so thank you for this recipe!

  13. Maria from on said:

    Happy anniversary! Sounds like he knows you well;) And what a beautiful way to incorporate the dill!

  14. T on said:

    I made these last night and my husband called them the best frittatas he’s ever had. Served it with a manchego salad and white wine sangria. Delicious!

    • Ooh, what a compliment – I’m so glad your husband liked them so much!! Sounds like the perfect dinner to me 🙂

  15. Hey, Jeanine!
    First of all, happy anniversary!
    These mini frittatas are adorable!

  16. Jasmine on said:

    I have problems with the eggs sticking to the muffin pan and being a nightmare to clean (plus they don’t look cute). I have not tried this recipe yet, any recommendations? I finally scraped all the egg off the pan from last week. Thanks for any suggestions you might be able to offer.

  17. Hi Jasmine, I didn’t have problems with these sticking. I greased them well, but my pan is somewhat new and still has a nice slick surface.

  18. Nutrition Stripped on said:

    Yum! Frittatas are my go-to and love that these are mini! Perfect for meal prepping on Sunday.

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