Broccoli and Cheese Mini-Frittatas

Broccoli And Cheese Mini-frittatas Recipe

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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


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  • 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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About Broccoli and Cheese Mini-Frittatas

Course/Dish: Other Breakfast

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