broccoli and cheese mini-frittatas
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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".
Ingredients For broccoli and cheese mini-frittatas
1 cchopped steamed broccoli
2 cegg 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
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.
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