Real Recipes From Real Home Cooks ®

broccoli and cheese mini-frittatas

(1 rating)
Recipe by
Lynda Sweezey
Charlotte, MI

These are quick and easy.---They tend to puff up quite a bit in the oven. After resting out of oven,they should deflate a little. This recipe is out of the "Biggest Loser Family Cookbook".

(1 rating)
yield 4 - 2 each
prep time 15 Min
cook time 10 Min

Ingredients For broccoli and cheese mini-frittatas

  • 1 c
    chopped steamed broccoli
  • 2 c
    egg substitute
  • 2 oz
    (1 c.) finely shredded cabot's 75% light chedder cheese,or your favorite low fat chedder

How To Make broccoli and cheese mini-frittatas

  • 1
    Preheat oven to 350. Lightly mist 8 standard muffin cups with olive oil spray.
  • 2
    Divide the broccoli evenly among the cups(2T. in each) Then divide the egg substitute evenly among the cups.(1/4 C.each) Bake the frittatas for 7-9 minutes, or until almost set.
  • 3
    Sprinkle the cheese evenly over the tops of the frittatas. Bake for 9-10 minutes more,or until the egg is no longer runny and the cheese is melted. Transfer the muffin tin to a cooling rack and allow the frittatas to rest for 2 minutes before serving.

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