Broccoli And Cheese Mini-frittatas Recipe

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Broccoli and Cheese Mini-Frittatas

Lynda Sweezey


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 vote
4 - 2 each
15 Min
10 Min


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


1Preheat oven to 350.
Lightly mist 8 standard muffin cups with olive oil spray.
2Divide 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.
3Sprinkle 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.

About this Recipe

Course/Dish: Other Breakfast