Broccoli and Cheddar Mini Frittatas

Broccoli and Cheddar Mini Frittatas

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe. These cute little egg frittata are perfect for a heat and go breakfast on a busy morning. The recipe is inspired by Kalyn’s Kitchen.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

12

mini

2
cups chopped fresh broccoli
3/4
cup shredded sharp Cheddar cheese (3 oz)
1
carton (16 oz) fat-free egg product
  1. Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  2. Place broccoli in 2-quart saucepan; add about 1/2 inch water. Cook, covered, 3 to 5 minutes or just until broccoli is tender. Drain.
  3. Divide broccoli evenly among muffin cups. Top each evenly with cheese. Fill each cup with egg product.
  4. Bake 18 to 20 minutes or until set. Cool mini frittatas 5 minutes; remove from muffin cups to cooling rack.
Makes 12 mini frittatas
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Try this recipe with other veggies like bell peppers and onions, asparagus or spinach.
Mozzarella cheese can be substituted for the Cheddar.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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