Name: Cheesy Broccoli Mini Frittatas
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Ingredients: 1/2 tsp of freshly ground black pepper; 1/4 cup of grated pecorino Romano cheese; 1 tsp of olive oil; 4 cups of broccoli florets; 5 large eggs; 1/4 cup of reduced-fat shredded cheddar; 1/2 tsp of salt; Cooking spray

Frittata

What are some good mix-ins for frittatas?

How do you prevent your frittata from being dry or sponge-like?

These Cheesy Broccoli Mini Frittatas are a quick, easy, and protein-rich meal. Perfect for breakfast on the go or as part of your weekly meal prep, they are packed with deliciously roasty broccoli and a delightful cheesy blend.

Milk

Eggs

Gluten Free

Low Carb

Mediterranean

Vegetarian

Seasonings

gram

black pepper

Cheese

Grated Pecorino Romano Cheese

Oils

milliliter

olive oil

Fresh Vegetables

broccoli florets

eggs

shredded cheddar cheese

salt

cooking spray

Vitamin D

Vitamins

Lycopene

Dietary Folate Equivalents

Beta-cryptoxanthin

Lutein+zeaxanthin

Potassium

Minerals

Vitamin B6

Phosphorus

Sodium

Zinc

Copper

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Trans fatty acids

Selenium

Vitamin K

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Niacin (B3)

Pantothenic acid (B5)

Choline

Alpha-carotene

Beta-carotene

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Cheesy Broccoli Mini Frittatas

Baking Goods

Dairy

Produce

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Preheat your oven to 350F and prepare a standard size non-stick muffin tin by spraying generously with cooking spray.

Place broccoli florets on a baking sheet, drizzle with olive oil, season with 1/4 teaspoon of salt and pepper each, then roast in the oven for 15 minutes or until the tips are slightly browned.

Once the broccoli is cooked, chop it into small pieces and distribute evenly into the prepared muffin tins.

In a medium bowl, beat the eggs and mix in the shredded cheddar, grated Pecorino Romano, and the remaining 1/4 teaspoon of salt and pepper.

Pour the egg and cheese mixture into the greased muffin tins over the broccoli until they are a bit over 3/4 full.

Bake the mini frittatas in the oven until firm to touch, about 20 minutes. Serve immediately or allow to cool before storing.

If saving for later use, once completely cooled, store frittatas in an airtight container in the refrigerator.

Cheesy Broccoli Mini Frittatas

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