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10 minutes
35 minutes
- 2 cups chopped fresh broccoli
- 3/4 cup shredded sharp Cheddar cheese (3 oz)
- 1 carton (16 oz) fat-free egg product
- Preheat the oven to 350°F and generously coat 12 regular-size muffin cups with cooking spray.
- In a 2-quart saucepan, gently steam the broccoli with 1/2 inch of water until tender, about 3 to 5 minutes. Drain excess water before serving.
- Evenly distribute broccoli into muffin cups, generously top with cheese, and fill each cup with egg product.
- Bake for 18 to 20 minutes until fully cooked. Allow the mini frittatas to cool for 5 minutes before gently transferring them from the muffin cups to a cooling rack.
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